I love good Indian food and it is hard to find in Los Angeles. My husband and I have tried several different spots throughout the city and most of them are just okay. So for the most part, I have taken it upon myself to cook good Indian cuisine.
Curry is a mixture of several different spices and depending upon the region in India, it is mostly composed of coriander, cumin and turmeric. I love to use Vadouvan, which is a French derivative of curry with a few added extra aromatics of shallots and garlic. You can order it online or find it in specialty spice stores, but basic Madras curry will do just fine in this recipe.
In order to keep in sync with the Whole 30 diet, I have added light coconut milk to enhance the richness of this dish and a teaspoon of fish sauce for great Umami flavor. Also, I used fresh sea bass, but if it is not available, you can substitute halibut or cod. Serve this Coconut Curry Sea Bass with my Cauliflower Coconut Fried Rice for a decadently delicious meal, you won’t feel like you are sacrificing flavor here.
4 – 4-6 ounce sea bass fillets
1 small onion, diced
2 stalks celery, sliced thinly
1 red jalapeno, seeded and diced (you can use any chile pepper, just remove the seeds)
3 kale leaves, stemmed and sliced finely
2 teaspoons Vadouvan curry or any variety
1/2 teaspoon turmeric
1 can light coconut milk, organic preferably
1 teaspoon fish sauce
1 cup cherry tomatoes
1/4 cup fresh cilantro
1/4 cup basil leaves
2 tablespoons coconut oil
1. Remove the sea bass from any packaging and pat dry with paper towels. Sprinkle the fillets with salt and pepper. Add the coconut oil to a large saute pan over medium heat and saute until lightly golden, about 3 minutes. Flip the fillets over and continue to cook for 3 minutes. You are not trying to cook the fillets until done. Remove the fillets and place them on a plate and let them rest while you make the sauce. You will be adding them back into the sauce to finish cooking.
2. In the same large saute pan over medium heat, add the onions, celery and jalapeno. Saute the mixture for 4 minutes or until softened.
3. Then, add the kale leaves and continue to saute for 3 minutes.
4. Add the curry, turmeric, 1/2 teaspoon salt and 1/4 teaspoon black pepper to the vegetables and stir to combine. Continue to cook the vegetables for 1 minute.
5. Next, add the coconut milk and fish sauce to the vegetables and stir to combine. Then, add the cherry tomatoes and sea bass fillets to the pan.
6. Cover the pan with a lid and allow the tomatoes and sea bass to cook in the sauce for 4 minutes. Chop the cilantro and basil leaves.
7. Remove the lid and squeeze the 1/2 lime over the top of the fish fillets. Sprinkle the fresh herbs over the top of the entire dish.
8. Serve the Coconut Curry Seabass with Cauliflower Coconut Fried Rice or regular rice if you prefer. Enjoy!