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Creamy Sea Bass Tikka Masala

Creamy Sea Bass Tikka Masala

Creamy Sea Bass Tikka Masala

with Spinach and Basmati Rice

Mimi MorleyPublished on June 11, 2024

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This Creamy Sea Bass Tikka Masala is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Pescatarian

•New

Allergens:

Fish

•Milk

The quantities provided above are averages only.

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.

Total40 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

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

Sugar

200 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2786 kJ

Energy (kcal)666 kcal

Fat29.3 g

of which saturates10.5 g

Carbohydrate76.9 g

of which sugars8.9 g

Dietary Fibre4.9 g

Protein26.7 g

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Bowl

•Garlic Press

•Baking Tray

•Pan

Cooking Instructions and Tips

Cook the Rice

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

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

Stir in the rice and 1/4 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).

Marinate the Fish

2

While the rice cooks, 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 pantry for amount) and the curry powder mix.

Season with salt and pepper, then mix well to coat the fish. IMPORTANT: Wash your hands and equipment after handling raw fish.

Time to Bake

3

Lay the sea bass, skin-side down, onto a lined baking tray.

Bake the fish on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Spice Time

4

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the garlic, tomato puree and tikka masala paste. Stir-fry until fragrant, 1 min.

Make the Curry Sauce

5

Stir the creme fraiche, sugar and water for the sauce (see pantry for both amounts), into the spices. Simmer until thickened, 5-6 mins.

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

Taste and season with salt and pepper, then remove from the heat. Add a splash of water if the sauce is a little thick.

Serve

6

When everything's ready, fluff up the rice with a fork, then share between your bowls.

Spoon over the curry sauce and top with the fish.

Enjoy!

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