A weekend recipe for masala sea bass from the Bombay Brasserie in London
As national curry week comes to end, we have a fabulous weekend recipe for Masala Sea Bass from Chef Prahlad Hegde at the Bombay Brasserie in London, perfect for a Friday night in with your date!
This recipe is taken from the ebook, Recipes For Success 2009 which is free to everyone donating £1 or more to the official Curry Week charity, The Curry Tree Charitable Fund which tackles poverty and suffering across South East Asia. If you’d like to make a donation, visit their website.
And if you’re dating in London and looking for a great date restaurant, visit the Bombay Brasserie for delicious and impressive Indian cuisine.
Masala Sea Bass
Ingredients: Serves 2
2 sea bass, deboned and filleted with the skin on
3 g chilli powder
3 g turmeric powder
20ml oil
20 ml lime juice
Salt to taste
For base
200 g shredded baby spinach
80 g sliced mushrooms
10 ml oil
3 g cumin
2 cloves chopped garlic
Salt to taste
Lime wedge to garnish
Method
1. Apply chilli powder, turmeric, salt and lime juice to the sea bass and leave for 20 minutes to marinade.
2. Heat the oil and quickly sear the marinated Sea bass on both sides. Place on a tray and bake in the oven for 12 minutes at 180 c.
3. Now make the base. Heat the oil, add the cumin, chopped garlic and sauté. Add in the sliced mushrooms and the shredded spinach. Stir fry till cooked and add salt to taste.
4. To serve, assemble the spinach and mushroom base in the centre of the plate, place the sea bass on top skin side up and garnish with a wedge of lime. Delicious!
Tags: Recipes