INGREDIENTS
Marinade for Fish:
1 cup plain yogurt
1 tsp. ground coriander
1 tsp. mild curry powder
1/2 tsp. paprika
2 cloves garlic, finely minced
1 tsp. freshly grated ginger
1/2 tsp. salt
For the carrot rice:
1 small onion, chopped into small pieces
1/2 cup shelled roasted peanuts
1/2 tsp. each coriander seed and mustard seed
1 clove garlic, minced
2 TBSP. butter
2 large carrots, finely grated
2 cups basmati rice, rinsed and drained
1 tsp. salt
3 1/2 cups water
Cilantro, chopped for garnish
DIRECTIONS
Marinade:
Combine all of the above in a glass dish.
Fold in the fish and refrigerate for 45 to 60 minutes.
Rinse the fillets and dry well.
Combine the onions, peanuts, seeds and garlic in butter.
Stir in the carrots, rice and salt.
Add water and cover.
Simmer on low for 15 minutes.
Remove sea bass from the yogurt marinade and pat lightly with paper towels.
Fry the fish in an oiled pan for 3 to 4 minutes per side until well crusted.
Serve over carrot rice.
Garnish with cilantro.
Serves 4.
