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Fragrant, Curried Seabass in Coconut Milk

kept byPhil
recipe byGilt Taste

Moderate difficult. For a weekend, but won't take too long. To grate the tomatoes, rub the cut side of the halves on the large holes of a box grater until you hit the skin. Work over a bowl to catch the juicy tomato puree. Discard the tomato skin. Serves 4.


1 teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon fine sea salt, plus more for seasoning
¼ teaspoon black pepper
1 ¼ pound sea bass fillets
2 tablespoons unsalted butter
2 tablespoons coconut, peanut, olive, or safflower oil
1 large sweet or red onion, halved and thinly sliced
1 small fennel bulb, trimmed, halved, thinly sliced
¾ pound zucchini, diced
1 pound (2 large) sweet bell peppers, thinly sliced
2 small red chilies
3 garlic cloves, minced
1 lime, plus lime wedges for serving
1 ¼ pounds large, ripe tomatoes, halved and grated (see Etc.)
2/3 cup coconut milk, plus more as needed
Juice of 1 lime, plus lime wedges for serving
¼ cup chopped cilantro
10 basil leaves, torn



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