Indian Seabream
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!
Cals 544 · Prot 51 · Carbs 76 · Fat 7
Global Eats
Calorie Smart
40 min
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!
Cals 544 · Prot 51 · Carbs 76 · Fat 7
Global Eats
Calorie Smart
Ingredients
Seabass
Seabream
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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2272 / 544 |
| Fats (g) | 7.1 |
| of which saturated (g) | 2.3 |
| Carbohydrates (g) | 76 |
| of which sugars (g) | 13.8 |
| Fibers (g) | 12.1 |
| Proteins (g) | 51.4 |
| Salt (g) | 0.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil potatoes
- Preheat the oven to 220°C/200°C fan.
- Thoroughly wash the potatoes.
- Chop them in half.
- Cook them in a pot of salted boiling water for 15-20 min or until tender.
- Once cooked, drain and leave them to steam dry in a colander.
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.
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 and toss.
- 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.
4 Boil green beans
- Meanwhile, trim the green beans.
- Cook them in a pot of salted boiling water for 3-4 min or until tender.
- Drain once cooked.
5 Fry seabream
- Pat the seabream 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 seabream, skin-side down.
- Fry for 4 min or until crispy.
- Once crispy, flip and cook for 1 min further.
6 Serve
- Serve the Indian Seabream with Gunpowder Potatoes and Green Beans.
- Garnish with a dollop of yogurt to the side.
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