Cyrus Todiwala serves up a tasty Indian stuffed sea bass with a tomato patia dish on Saturday Kitchen.<\/p>\n
Cyrus says: “Patia is a traditional curry that was brought from Persia to India. In this recipe it is paired with wonderfully flavoured fish to create a mouthwatering meal.”<\/p>\n
The ingredients are: 1 lime, juice only, 2 tbsp turmeric powder, 4 small whole sea bass or brill, weighing approximately 300-350g each, butterflied, head left on (preferably), you can ask your fishmonger to do this for you, 500g prawns, deveined and chopped, 2-3 green chillies, chopped, 5cm piece ginger, finely chopped, 15-20 fresh mint leaves, chopped, 6-8 coriander stalks with leaves, chopped, \u00bd tsp salt and vegetable oil, for frying,<\/p>\n
For the patia: 3 tbsp vegetable oil, cinnamon stick, approximately 7cm, 2 onions, finely chopped, 1 heaped tsp red chilli powder, 2 tsp cumin powder, 1 tbsp coriander powder, 2 tbsp cider vinegar, 5cm piece ginger, chopped, 3 garlic cloves, chopped, 3 fresh green chilli, roughly chopped, 4 medium tomatoes, chopped, 2-3 tbsp tamarind pulp, 5cm piece jaggery or cane sugar and 2 tbsp chopped coriander.<\/p>\n