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Curried Striped Bass

Type: 
Main Course
Prep Time: 
40 min
Yield: 
4 servings
Ingredients: 
  • 3 tablespoons grapeseed oil
  • 1 teaspoon mustard seeds
  • 1 cup finely chopped onion
  • 1 tablespoon slivered ginger
  • 1 jalapeño chili, seeded and slivered, or to taste
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon tamarind paste (sold in fancy food shops and Indian stores)
  • 2 pounds wild striped bass fillets, skinless, cut in four portions
  • Salt and black pepper
  • 1 tablespoon lime juice
  • 1 teaspoon dark brown sugar
  • 1 tablespoon minced cilantro leaves
  • Steamed basmati rice for serving.
Process: 

1. Heat oil in a large skillet. Add mustard seeds. When they start to pop, add onion. Sauté until it starts to brown.

2. Lower heat and add ginger, chili, coriander and turmeric. Cook a few minutes. Dissolve tamarind in 1/2 cup water and add. Simmer briefly. Add fish and baste with sauce.

2. Cover and simmer 5 minutes. Baste. Add 1/2 cup water. Cover and simmer 5 minutes more, until fish is just cooked through. Transfer fish to platter. Season sauce with salt and pepper. Add lime juice and sugar. Stir. Add a little more water if needed. Spoon sauce over fish. Garnish with cilantro and serve with rice.

Recipe Credit: 
NY Times
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Submitted by jrock on Fri, 08/15/2008 - 05:46.

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Submitted by jrock on Fri, 08/15/2008 - 05:46.

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