Tandoori sea bass

Aaron Craze adds traditional red marinade to fish, for a delicious variation on the popular Indian dish
By Aaron Craze
Tandoori sea bass
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes plus minimum 3 hrs marinating
  • Effort: easy


  • 2 whole sea bass
  • 135 g rice
  • 270 ml coconut milk
  • 100 ml olive oil
  • 1 lime, juice only
  • pea shoots, to serve

For the garam masala

  • ½ tsp whole cloves
  • ½ tsp ground cinnamon
  • ½ tsp crumbled bay leaves
  • ½ tsp cardamom seeds
  • ½ tsp freshly grated nutmeg
  • ½ black peppercorns

For the marinade

  • 1 lime, juice only
  • 200 g Greek yogurt
  • ½ red chillies
  • 2 cloves garlic
  • 1 tbsp grated ginger
  • 40 g puréed beetroot, (see Cook's Tips)
  • 3 tsp garam masala

Tips and Suggestions

For beetroot purée, cook fresh beetroot and process in a food processor or blender until smooth. It gives a lovely traditional red colour to the marinade without using artificial food dye.


1. For the garam masala: put all the ingredients in a mortar or spice mill and grind to a powder.

2. For the marinade: put all the ingredients in a food processor and process until smooth.

3. Put the sea bass into a non-reactive shallow dish. Spread the marinade all over the fish, cover with cling film and leave to marinate for at least 3 hours or preferably overnight in the refrigerator.

4. Preheat the oven to 200C/180C fan/gas 6. Bake the sea bass for 8 minutes or until cooked through.

5. Cook the rice following the packet directions, substituting coconut milk for the same amount of water.

6. Whisk together the olive oil and lime juice to make a dressing.

7. Serve the sea bass with the coconut rice and pea shoots, dressed with the lime dressing.

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