Creamy Sea Bass Tikka Masala and Steamed Basmati Rice
with Spinach
This Creamy Sea Bass Tikka Masala and Steamed Basmati Rice 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
1 pouch(es)
Steamed 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
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.
Squeeze the rice pouch to separate the grains. Tear a strip approx 2cm along the top.
Cook the rice according to pack instructions.
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.
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.
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.
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.
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!
