Indian Sea Bass

with Gunpowder Potatoes and Green Beans
Although potatoes and chillies are two of India's most-used ingredients, they were only introduced to the country in the early 17th century by the Portuguese!
761 Reviews
Cals 535 · Prot 45 · Carbs 75 · Fat 9
Family-Friendly
Calorie smart
Try Hello Chef Now
40 min
Indian Sea Bass with Gunpowder Potatoes and Green Beans
Although potatoes and chillies are two of India's most-used ingredients, they were only introduced to the country in the early 17th century by the Portuguese!
761 Reviews
Cals 535 · Prot 45 · Carbs 75 · Fat 9
Family-Friendly
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Seabass
Seabass 6*
330 Grams
Curry powder
4 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Potatoes
New potatoes
500 Grams
Salt
0.5 Tsp
Spring onion
40 Grams
Vegetable oil
1 Tbsp
Coriander seeds
2 Grams
Cumin seeds
2 Grams
Chilli flakes
2 Grams
Lime
1 Piece
Fresh coriander
15 Grams
Sides
Green beans
250 Grams
Salt
0.5 Tsp
Natural yogurt 4*
170 Grams

Allergens

*6 Fish, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil potatoes

1 Boil potatoes

Preheat the oven to 220°C/200°C fan. Thoroughly wash the potatoes. Chop them into bite-size pieces. Cook them in a pot of salted boiling water for 15 min or until tender. Once cooked, drain and leave them to steam dry in a colander.
Make oil

2 Make oil

Meanwhile, finely chop the spring onion. Heat a pan over a medium heat with a generous drizzle of oil. Once hot, add the coriander seeds, cumin seeds and chilli flakes (spicy!). Fry for 1-2 min.
Bake potaoes

3 Bake potaoes

Place the drained potatoes on a baking tray and crush them with a fork. Season with salt. Bake in the oven for 15 min. After 15 min, pour the oil over the potatoes, sprinkle with the spring onions, toss and bake for 5-10 min further or until crisp. Once crisp, remove the tray from the oven, squeeze the lime juice over and tumble with the fresh coriander leaves.
Boil green beans

4 Boil green beans

Meanwhile, trim the green beans and cook them in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
Fry sea bass

5 Fry sea bass

Pat the seabass dry and season on both sides with the curry powder and a pinch of salt. Heat a pan with a drizzle of oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1 min further.
Serve

6 Serve

Serve the seabass over the gunpowder potatoes with the green beans and a dollop of yogurt to the side.
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