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Prep Time
30 min
Cuisine
Indian
"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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 576 kJ 137 kcal |
1489 kJ 353 kcal |
Fat of which saturates |
4.3 g 1.2 g |
11.1 g 3 g |
Carbohydrate of which sugars |
15.7 g 2.8 g |
40.6 g 7.3 g |
Fibre | 3.1 g | 8.1 g |
Protein | 9 g | 23.3 g |
Salt | 1.08 g | 2.79 g |
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.
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
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
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 Knorr vegetable stock cube[s] in 300ml [550ml] boiled water
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
Meanwhile, cut the trimmed green beans in half
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
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
Serve the spicy sea bass over the Bombay potatoes with the mustard seed green beans to the side
Enjoy!