For the batter
150g plain flour
2 tsp garam masala
4 tsp brown mustard seeds
2 free-range eggs
1 tbsp vegetable oil
about 120-150ml coconut milk
3 sea bass fillets
2 lemons, cut into wedges, to serve
For the dip
200ml thick yoghurt
2 tbsp chopped fresh fenugreek
½ tsp garam masala
1 tsp tomato purée
vegetable oil, for frying
- For the batter, sift the flour into a bowl and add the garam masala and mustard seeds.
- Make a well in the centre of the bowl and add the egg, oil and enough coconut milk to make a batter with the consistency of thick cream.
- Coat the fish in the batter.
- To cook the fish, heat the vegetable oil in a wok or pan until a breadcrumb sizzles and browns when dropped in it.
- Add the fish fillets to the oil and cook until golden-brown and cooked all the way through – you will need to do this in batches so as to not overcrowd the pan.
- Drain the fish on kitchen paper and keep warm while you prepare the dip.
- For the dip, combine the yoghurt, fenugreek, garam masala and tomato purée in a small bowl.
- Serve the battered seabass with the spicy dip and lemon wedges.