Tandoori Sea Bream With Chickpea Curry

Tandoori Sea Bream With Chickpea Curry

A truly healthful bowl of tasty goodness! The chickpea curry underneath is a tasty, creamy, combination of spices. And I use a combination of spices to give the delicate Sea Bream a gorgeous tandoori flavour. I’ve used Sea Bream, but you could use Sea Bass, Pollock or Cod. The combined flavours here really do demonstrate that a healthy plate really can be truly delicious!

Tandoori Sea Bream With Chickpea Curry. GF

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Serves: 2 Prep Time: Cooking Time:


  • For the curry base:
  • 2 Tbsp Coconut oil
  • Half a white onion finely chopped
  • ½ Tsp Turmeric
  • 1 Tsp Cumin seeds
  • 1 Tsp Mild Curry powder
  • 1 Star Anise
  • ½ Tsp Chilli powder (or less, dependent on how sensitive you are)
  • 1 Tin Chickpeas - drained
  • 50 ml Coconut cream
  • 1 Large tomato chopped
  • 150g Sugar Snap Peas or Green Beans
  • Fresh Chopped Coriander
  • Salt and Pepper
  • Fish:
  • 2 Sea Bream fillets
  • Tbsp Olive Oil
  • Salt and Pepper
  • For The Tandoori butter:
  • 1 Tsp Garlic
  • 1 Tsp Fresh ginger
  • ¼ Tsp Red Chilli powder
  • ½ Tsp Turmeric
  • ½ Tsp Garam Masala
  • Juice of ½ a lime
  • 100g Unsalted butter


Make up the Tandoori butter by mixing the butter with the fresh and dried spices and lime. Mix well.

Prepare your fish by covering in the olive oil and seasoning well. Chop your sugar snaps length-ways and set them aside. Chop up the tomato and coriander and mix together, this will be used as a side.

Start the cooking by melting the coconut oil and frying off the onion for around 5 minutes, then add the dried spices; turmeric, cumin seed, curry powder, star anise, chilli and add a little seasoning. Allow to cook on a medium heat until the spices cook off a little and the onion cooks through and becomes translucent. Then add the chickpeas and the coconut cream and cook for a further 5 minutes stirring as you cook.

Using a heavy-based frying pan with a drizzle of oil, heat it up until it’s really hot. Place the fish in the pan, skin-side down, apply a little pressure to the top of the fish fillets and cook for 4-5 mins until crisp and almost cooked through. At this point pop the sugar snaps into the chickpea curry and sir through and allow to cook for the remaining time. Carefully turn the fish over over, add a good tbsp of tandoori butter to the pan and spoon it over the fish as it melts. Cook for a further 3 minutes continuously move the butter around and over the fish so it is well coated.

Turn the heat off on the curry and the fish. Plate up the curry, lay the fish on the top and dress with the tomato and coriander on the side. YUM!

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