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Indian Stuffed Sea Bass with a Tomato Patia

Butterflied sea bass stuffed with a zesty prawn mixture, oven-roasted, and served with a traditional sweet and sour tomato patia.

HealthyIndianSeafoodMain CourseSpicy
Estimated Nutrition
Calories
620
kcal / serving
2480 kcal total
Carbs
22.6g
per serving
90.2 g total
Fat
24.1g
per serving
96.5 g total
Protein
78.1g
per serving
312.4 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
5
cm
Jaggery
or cane sugar
CondimentsSauces
2
tbsp
Cider Vinegar
2.5
tbsp
Tamarind Pulp
Fruits
1
piece
Lime
juice only
NutsSeeds
2
tbsp
Turmeric Powder
17.5
leaves
Mint
fresh, chopped
7
stalks
Coriander
chopped with leaves
0.5
tsp
Salt
7
cm
Cinnamon
stick
1
tsp
Red Chili Powder
heaped
2
tsp
Cumin Powder
1
tbsp
Coriander Powder
3
cloves
Garlic
chopped
2
tbsp
Coriander
chopped for patia
4
tbsp
Coriander
chopped fresh for garnish
OilsFats
1
portion
Vegetable Oil
for frying sea bass
3
tbsp
Vegetable Oil
for patia
Seafood
4
piece
Sea Bass
300-350g each, butterflied, head left on
500
g
Prawn
deveined and chopped
Vegetables
2.5
piece
Green Chilli
chopped
5
cm
Ginger
finely chopped
2
piece
Onion
finely chopped
5
cm
Ginger
chopped for patia
4
piece
Tomato
chopped

Method

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