Creamy Sea Bass Tikka Masala

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

Halve the red 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 powde mixr. Season with salt and pepper, then mix well. 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 pantry for amount). Fry, stirring occasionally, until soft and sweet, 8-10 mins.

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

Once the shallot has caramelised 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 masala paste. Fry for 1 min. 

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

Once thickened, add the spinach 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. Add a splash of water if it's a little too thick.