Tandoori Sea Bream With Chickpea Curry
- Post author By josie
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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
josie 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 […] Recipes Tandoori Sea Bream With Chickpea Curry European Print ThisIngredients
- For the curry base:
- 2 Tbsp Coconut oil
- One small 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
- 50g Coconut cream (block)
- A handful of spinach or cabbage.
- For the Fish:
- 2 Sea Bream fillets
- Tbsp Olive Oil
- Salt and Pepper
- For The Tandoori butter:
- 1 Clove Garlic, crushed
- 1 Tsp Fresh grated ginger
- ¼ Tsp Mild chilli powder
- ½ Tsp Turmeric
- ½ Tsp Garam Masala
- 40g Unsalted butter
- To serve:
- 150g Sugar Snap Peas or Green Beans
- Fresh, Chopped Coriander
- Salt and Pepper
Instructions
Make up the Tandoori butter by softening the butter and mixing with the fresh and dried spices. 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.
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 coconut cream, allow it to melt a little and then add the chickpeas. Stir well and cook for a further 5 minutes. Then throw in your greens, mix in well and turn the heat down while you cook your fish.
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 around 4 minutes 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 tablespoon of the 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 coriander. YUM!
If you like curry dishes, then take a look at my salmon and prawn curried soup recipe, or for a curried vegan dish try my gorgeous, Turmeric and Coconut Dahl.