Seabass in Almond Curry Sauce Recipe

Name: Seabass in Almond Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g sea bass steaks (deboned, deskinned, cut into 2 inch cubes); 2 tomatoes; 4 garlic cloves; 1 piece ginger; 6 green bird's eye chilies; 50 g almonds; 1 piece onion (julianned); 10 g curry leaves; ½ teaspoon turmeric; 1 teaspoon ground cumin; 2 tablespoons ground coriander; 1 teaspoon salt; 1 teaspoon ground cayenne pepper; 4 teaspoons olive oil

Servings: persons

400 g sea bass steaks (deboned, deskinned, cut into 2 inch cubes)
2 tomatoes
4 garlic cloves
1 piece ginger
6 green bird's eye chilies
50 g almonds
1 piece onion (julianned)
10 g curry leaves
½ teaspoon turmeric
1 teaspoon ground cumin
2 tablespoons ground coriander
1 teaspoon salt
1 teaspoon ground cayenne pepper
4 teaspoons olive oil

1
Grind the Tomatoes, Garlic, Ginger, Chillies, Curry Leaves and the Almonds into a fine paste.
2
Pour the Olive Oil onto a wok and fry the onions until they turn soft.
3
Add the ground ingredients and cook on slow fire until the oil seperates.
4
Deglaze with 100ml water.
5
Add the Turmeric powder, Cumin powder, Coriander powder, Cayenne pepper powder and salt and bring to a boil.
6
Reduce the flame to simmer until the gravy starts to thicken.
7
Add the cubed fish fillet, mix well and close the lid of the wok and let it cook for 10minutes.
8
Ready to serve!

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 400 g sea bass steaks (deboned, deskinned, cut into 2 inch cubes), 2 tomatoes, 4 garlic cloves, 1 piece ginger, and more.

Yes, Seabass in Almond Curry Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seabass in Almond Curry Sauce

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