Creamy Sea Bass Tikka Masala
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Creamy Sea Bass Tikka Masala

with Spinach and Basmati Rice


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

150 grams

Basmati Rice

½ unit(s)

Echalion Shallot

½ unit(s)

Red Chilli

2 unit(s)

Garlic Clove

2 unit(s)

Sea Bass Fillets

(Contains Fish)

1 sachet(s)

Curry Powder Mix

30 grams

Tomato Puree

75 grams

Tikka Masala Paste

75 grams

Creme Fraiche

(Contains Milk)

40 grams

Baby Spinach

Not included in your delivery

300 milliliter(s)

Water for the Rice

¾ tbsp

Olive Oil for the Marinade

1 tsp


200 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2803 kJ
Energy (kcal)670 kcal
Fat29.2 g
of which saturates10.5 g
Carbohydrate74.6 g
of which sugars10.5 g
Protein26.9 g
Salt2.28 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 200°C.

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


While the rice cooks, halve, peel and thinly slice the shallot.

Halve the chilli lengthways, deseed, then finely chop (see ingredients for amount). Peel and grate the garlic (or use a garlic press).

Pop the sea bass into a medium bowl with the olive oil for the marinade (see ingredients for amount) and curry powder. Season with salt and pepper, then mix well to coat the fish. IMPORTANT: Wash your hands and equipment after handling raw fish.


Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the shallot, then season with salt, pepper and stir in the sugar (see ingredients for amount). Fry until soft and sweet, 8-10 mins, stirring occasionally.


Meanwhile, lay the sea bass onto a baking tray lined with baking paper, skin-side down.

Once the shallot has been caramelising for 5 mins, bake the fish on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.


Once the shallot is caramelised, lower the heat and add the garlic, tomato puree and tikka paste. Stir-fry for 1 min.

Stir in the creme fraiche and water for the sauce (see ingredients for amount), then simmer until thickened, 5-6 mins.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Taste and season with salt and pepper if needed, then remove from the heat. TIP: Add a splash more water if needed.


When everything is ready, fluff up the rice work a fork, then spoon into bowls.

Spoon over the curry sauce and top with the fish.

Finish with a sprinkle of chilli (add less if you don't like too much heat).