Creamy Sea Bass Tikka Masala
with Spinach and Basmati Rice
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!
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.
Ingredients
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
Sugar
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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).
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.
When everything's ready, fluff up the rice work a fork, then spoon into bowls.
Spoon over the curry sauce and top with the sea bass.
Finish with a sprinkle of chilli over the top (add less if you'd prefer things milder).
Enjoy!
