A Tea-infused recipe you can try

Victoria sea bass fillet in Kerala moilee sauce infused with milk-oolong tea, served with lemon grass-basmati rice.

Victoria sea bass fillet in Kerala moilee sauce infused with milk-oolong tea, served with lemon grass-basmati rice. ( Serves two)

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Ingredients
Sea Bass 300 gms
Milk Oolong Tea 2 sachet
Sliced Onion 30 gms Curry Leaf Few fresh leaves mustard seeds A small pinch
Fennel powder A small pinch
Slit green chilli 2 nos
Black peppercorn 4 nos
Sliced ginger 10 gms
Salt To taste
Coconut milk 200 ml
Refined oil 40 gms

Preparation
1 Cut the sea bass fillet in chunks.
2 In a thick bottomed pan take the oil, add mustard seeds, curry leaf, green chilli, ginger, black peppercorn.
3 add the coconut milk followed by the fish.
4 Add the fennel powder and salt. Simmer for about 15 minutes.
5 Finally just before removing from fire add the milk-oolong tea decoction. Serve immediately with the rice.
(Recipe by Chef Debraj Halder, Suryaa)