Grilled Sea Bass with Fenugreek Chipotle Ketchup

By Hari Nayak, Author, Modern Indian Cooking

Serves 6

2 tablespoons coconut milk
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 teaspoon red pepper flakes
3 tablespoons malt vinegar
2 teaspoons ground cumin
¼ teaspoon clove powder
½ teaspoon cinnamon powder
1 teaspoon ground paprika
salt to taste
1 tablespoon vegetable oil
2 pounds sea bass fillets, about 1-inch thick, cut into 2-inch pieces
lemon wedges, for garnish

Fenugreek Chipotle Ketchup
2 large tomatoes, diced
1 small onion, chopped
½ tablespoon garlic, minced
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 canned chipotle chili, minced
2 teaspoons ground cumin
salt to taste
1 tablespoon fenugreek leaves, dried

1. In a large bowl, mix together all the ingredients, except the fish and lemon wedges.

2. Add the fish and mix, making sure all the pieces are well-coated. Cover with plastic wrap and mari¬nate in the refrigerator, at least for 4 hours.

3. Preheat the grill to medium-high (375°F) Baste the grill or grill pan with oil to prevent the fish from sticking to the grill.

4. Place the marinated pieces on the grill and cook, turning once or twice, until the fish pieces are opaque and just flaky inside and lightly charred on the outside, 5 to 7 minutes. Serve hot with lemon wedges and chipotle ketchup.

Fenugreek Chipotle Ketchup
In a small sauce pan over medium high heat, combine the tomatoes, onions, garlic, tomato paste, vinegar, chili, cumin and salt and bring it to a boil. Reduce the heat to medium and simmer, stirring until the liquid is reduced and thick, about 5 to 7 minutes. Cool before serving.