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 (block)
  • Fish:
  • 2 Sea Bream fillets
  • Tbsp Olive Oil
  • Salt and Pepper
  • For The Tandoori butter:
  • 1 Tsp Crushed garlic
  • 1 Tsp Fresh grated ginger
  • ¼ Tsp Red chilli powder
  • ½ Tsp Turmeric
  • ½ Tsp Garam Masala
  • Juice of ½ a lime
  • 100g Unsalted butter
  • To serve:
  • 1 Large tomato chopped
  • 150g Sugar Snap Peas or Green Beans
  • Fresh Chopped Coriander
  • Salt and Pepper


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

Prepare your fish by rubbing with the olive oil and seasoning well – set aside. 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 dish.

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 some seasoning. Cook on a medium heat until the spices warm and the onion cooks through and becomes translucent. Then add the chickpeas and the coconut cream and cook for a further 5 minutes, melting the coconut cream and stirring as you cook.

In a separate heavy-based frying pan, add a drizzle of olive 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, stir through and allow to cook for the remaining time. Add a good tbsp of tandoori butter to the fish pan, turn the heat down slightly, turn the fish over, and spoon the butter 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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