"I love cooking with sea bass. Serve it alongside Bombay Aloo potatoes and mustard seed green beans for a healthy dinner to get excited about. It goes all in on flavour and is unbelievably tasty!" (Gluten-free, suitable for coeliacs.)
Prep Time
30 min
Cuisine
Indian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
yellow mustard seeds (100%). Produced in a factory that handles nuts, soya, sesame, celery and fish.
1 tomato paste sachet (16g)
tomatoes
1 white potato
potato
Allergens
Allergens highlighted by † (fish, celery, mustard)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Peel and finely slice the brown onion[s]
Heat a large, wide-based pan (preferably non-stick, with a matching lid) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion and cook for 7 min or until soft and starting to caramelise
2
While the onion is cooking, peel and finely chop (or grate) the garlic
Chop the potatoes (skins on) into small bite-sized pieces
Boil a kettle
3
Once caramelised, add the chopped potatoes, garlic, garam masala, chilli flakes (can't handle the heat? Go easy!), nigella seeds and tomato paste and cook for 2 min until fragrant
Dissolve the Knorrvegetable stock cube[s] in 300ml [550ml]boiled water
4
Once fragrant, add the vegetable stock to the potatoes and cook, covered, for 18-20 min or until the potatoes are fork-tender and the sauce is thick
Once cooked, add a knob of butter and stir through until melted - these are your Bombay potatoes
Tip: If it's looking a little dry, add a splash of water to loosen the sauce
5
Meanwhile, cut the trimmedgreen beans in half
6
Heat a small pot (with a matching lid) with a drizzle of vegetable oil over a medium heat
Once hot, add the yellow mustard seeds and cook for 1 min or until they begin to pop
Add the green beans, a pinch of salt and a splash of water and cook, covered, for 4-5 min
Once cooked, keep covered until serving – these are your mustard seed green beans
7
Pat the sea bass dry and season on both sides with the curry powder and a pinch of salt
Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once the pan is hot, place the sea bass, skin-side down and cook for 4 min
Flip the fish and cook for a further 1 min – this is your spicy sea bass
8
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