2 |
medium sea bream, cleaned, scaled and cut into 2.5–4cm steaks, (see introduction) |
|
salt |
1 teaspoon |
ground turmeric |
150g |
large cauliflower florets |
4-5 tablespoons |
mustard oil, (preferably) |
or |
vegetable oil |
1/2 |
red onion, quartered |
20g |
roughly chopped root ginger, (peeled weight) |
2 |
large garlic cloves |
1 teaspoon |
cumin seeds |
1 teaspoon |
brown mustard seeds |
1/2 teaspoon |
panch phoran |
2 |
dried indian bay leaves |
2 teaspoons |
ground coriander |
1/4 teaspoon |
chilli powder, or to taste |
1/2 teaspoon |
see method for ingredients, (fresh if possible) |
2-3 |
green chillies, stalks removed, pierced with a knife |
400ml |
water |
handful |
chopped coriander |