Masala Seabream
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 Seabream
  • 2 tbsp oil
  • 1 tsp mixed curry powder
  • ½ tsp turmeric powder
  • ½ tsp chilli powder
  • ½ tsp tandoori masala powder
  • 1 tsp salt
  • vegetables of your choice (I am using 1 red onion, 2 sweet pointed peppers, 3 cloves of garlic and 1 head of broccoli on this occasion)
Method
  1. Start by removing all of the fins on the Seabream, this will make descaling the fish easier.
  2. Remove fins from either side of the head and along the top and bottom parts of the fish.
  3. To descale the fish I like to use a large tablespoon and run it against the scales, you may want to use a daa for this part if you are Bengali/own a daa (this is a large Bengali cutting tool).
  4. After descaling, score both sides of the fish using a sharp knife, this will help the spices penetrate into the flesh of the fish (top right photo).
  5. Lastly make an incision just below where you removed the fins at the bottom of the fish, you will be gutting the fish from this point. Once cut use your fingers and remove all of the insides....this was not very nice to do and then have to pick up my camera to take a shot!
  6. Next cut the gills from either side of the head, I like to remove the furry bits inside the head including the gnashers (teeth)!
  7. Give the fish a good thorough wash and allow to drain for 10 minutes. Remove any excess moisture with a kitchen towel/paper and place the Seabream on a large piece of foil before proceeding to prepare the masala.
  8. In a small bowl measure 2 tbsp of oil, 1 tsp of mixed curry powder, ½ tsp of turmeric powder, ½ tsp of chilli powder....
  9. /2 tsp of tandoori masala powder and 1 tsp of salt. Mix all of the spices with the oil to create the masala paste. Brush the Seabream with the masala paste....
  10. use up all of the paste and get into all the cuts and scores.
  11. Next take the vegetables you are using and cut/slice how you wish to; I cut my red onion and sweet peppers into circular discs as they look pretty like this.
  12. Take 3 cloves of garlic and crush/slice and sprinkle over the fish along with the sliced vegetables.
  13. Lastly separate the broccoli into smaller florets and sprinkle over the fish. Seal the fish in the foil, place on an oven tray and cook in a hot oven on gas mark 4 - 5 for about 30 minutes covered in foil and a further 10 minutes uncovered (this will help evaporate any excess moisture released from the fish/vegetables). The Masala Seabream is ready when the vegetables are fully cooked and most of the moisture has evaporated.
  14. Serve this hot out of the oven with some plain rice and savour the flavour!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/masala-seabream/