"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.
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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