- 3-4 tbsp rapeseed oil
- 4 small red onions, finely chopped
- 6 garlic cloves, crushed
- 7-10cm/3-4in of fresh ginger, peeled and finely chopped
- 1 seabass, filleted and pin boned, each fillet cut in half
- 15-20 curry leaves, finely shredded
- 6 free-range eggs
- 6 tbsp fine rice flour
- 6-8 tbsp sugar
- 6-8 tbsp malt vinegar
- 1 bunch fresh coriander leaves, finely chopped
- 20-25 mint leaves, finely shredded
- 4 tsp ground cumin
- 4-5 medium green chillies, finely chopped
- few cherry tomatoes, halved
- salt, to taste
- Preheat the oven to 230C/450F/Gas 8. Heat the oil in a casserole and gently cook the onions, garlic and ginger until soft.
- Add the fish, the shredded curry leaves and 500ml/18fl oz water and bring to a simmer. Cook in oven for 5-6 minutes, or until the fish is just cooked through.
- Remove the fish from the casserole, set it aside in a deep dish and keep it warm.
- In a large bowl, beat the eggs along with the rice flour, sugar, vinegar, coriander and mint until the liquid is smooth.
- Add the hot fish cooking liquor to the egg mixture first and then pour it back into the pan. Over a gentle heat, stir slowly but continuously until it thickens. Donât let it boil. Use a flat wooden spatula and a whisk alternatively to achieve this and to prevent the egg from splitting or scrambling.
- Whisk in the ground cumin and, when it's well combined, add the chopped green chillies and tomatoes.
- Check the seasoning and see that you are happy with the sweet, sour and slightly hot tastes.
- Either add the fish into the sauce or the sauce to the fish and cover.
- Ideally this should be served immediately with chapatis, poppadums or khichri.