Bunch fresh cilantro sprigs, washed, leaves picked
5 teaspoons fresh lemon juice
2 cloves garlic, left whole
1 (3/4-inch) piece fresh ginger, peeled
2 green chiles, seeded
3 1/2 ounces freshly grated coconut
20 pistachio nuts, shelled
1 teaspoon cumin seeds
Vegetable oil, for frying, plus 1 tablespoon
1/2 teaspoon brown mustard seeds
Kosher salt and freshly ground black pepper
1 pound 4 ounce sea bass, butterflied (ask your fishmonger to do this for you), skin scored at 1-inch intervals
1 tablespoon vegetable oil
New potatoes, boiled
1 lemon, cut into wedges
Adding pistachios to the chutney helps to bind it and the nuts absorb the juices that leak into it from the fish. You can also use peanuts as a substitute for the pistachios.
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