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Goan spiced bream, pomegranate and saffron couscous with tomato pepper chutney Recipe

Goan spiced bream, pomegranate and saffron couscous with tomato pepper chutney Recipe
Method
  • 1For the fish

    Pre-heat the oven to 200'C.

    Pin-bone the fish using fish tweezers. Mix the rest of the ingredients into a paste and rub onto the fish.

    Heat a frying pan until hot and add a splash of sunflower oil.

    Fry the fish skin side down for 2 minutes and then transfer to the oven for 4 minutes to finish cooking.

  • 2For the cous cous

    Cut the pomegranate in half and knock out the seeds with the back of a spoon.


    Put the couscous in a bowl and add a splash of sunflower oil, the saffron and salt and mix these ingredients through the cous cous. Bring the water to the boil and pour over the cous cous. Cover the bowl with cling film and allow the cous cous to cook for about 10 minutes.

    When the cous cous is cooked, break it up with a fork and mix in the pomegranate seeds.

  • 3For the Chutney

    Roughly chop the tomatoes. Dice the red pepper, red onion and garlic. Grate or finely chop the ginger.
    Heat a frying pan until hot and add a splash of sunflower oil. Sweat the chopped onions until soft and then add the garlic and the ginger. Cook for a further minute.
    Add the red peppers and cook for a few minutes more. Next, add all of the dry spices and stir well. Then add the sugar and white wine vinegar and cook for a further minute. Finally, add the chopped tomatoes and cook until all of the liquid has evaporated and you have a thick chutney.



    To serve:

    Place the couscous in the centre of the plate, place the fish on top of the couscous and finish the plate with the chutney.

Chef's tip

«The sea bream in this dish can be replaced with any white fish. Try using sea bass, cod or pollack.»

Bream coated with mild Goan spices and served with an old Bombay style tomato chutney.

Rate this recipe :

(11 votes)

  • Preparation  15mins
  • Cooking time  10mins
  • Rest time  0h

Ingredients for people

  • Sea bream fillet(s) 140g : 6 whole
  • Ground cumin : 5 g
  • Ground coriander : 5 g
  • Red chilli powder : 5 g
  • Ground turmeric : 5 g
  • Ground cinnamon : 5 g
  • Fine salt : 6 pinch(es)
  • White balsamic vinegar : 100 ml

  • For the garnish(es)
  • Couscous : 200 g
  • Water : 200 ml
  • Pomegranate(s) : 1 whole
  • Saffron thread(s) : 1 pinch(es)
  • Fine salt : 6 pinch(es)
  • Sunflower oil : 30 ml

  • For the sauce
  • Red pepper(s) : 1 whole
  • Tomato(es) : 4 whole
  • Ground cumin : 5 g
  • Green cardamon pods : 4 whole
  • Bay : 4 leaf
  • Cinnamon stick(s) : 0.5 whole
  • Fresh coriander : 0.25 bunch
  • Ground turmeric : 5 g
  • Garam masala : 5 g
  • Fresh ginger : 10 g
  • Soft brown sugar : 20 g
  • White wine vinegar : 50 ml
  • Red onion(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Sunflower oil : 30 ml
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