• 250g Tilda Original Pure Basmati Rice
  • 1 large onion, finely diced
  • 3 garlic cloves, finely diced
  • 150g mushrooms, botton, sliced
  • butter, to sauté
  • ü tsp tumeric
  • ü tsp cumin
  • ý litre fish stock
  • 250g creamed coconut
  • 250g ground almonds
  • 100g flaked almonds
  • 1 red chilli, de-seeded and finely chopped
  • 250g crayfish, rinsed and drained
  • 10 fillets of sea bass, scaled and pin boned
  • chive stems, blanched
  • 2 large courgettes, cut lengthways into ribbons
  • 2 large carrots, cut lengthways into ribbons
  • lemon juice, to serve

Spinach leaves, butter and nutmeg, for garnish

  • Spinach leaves, butter and nutmeg, for garnish


  • STEP 1
    SautÃÂé onion with garlic and sliced button mushrooms in a little butter, without colouring
  • STEP 2
    Add the spices, then the stock and reduce by half
  • STEP 3
    Add the coconut cream and almonds and check seasoning
  • STEP 4
    Cook the rice according to the instructions on pack, adding the chopped chilli. When cooked spread out on to a tray and allow to cool
  • STEP 5
    Mix the cooked and cooled rice with the crayfish and fill the sea bass fillets, securing with a few chive stems
  • STEP 6
    Blanch ribbons of carrot and courgette in salted boiling water until just soft and refresh in ice cold water
  • STEP 7
    Cook sea bass until just firm in a hot oven. Season and add a squeeze of lemon juice
  • STEP 8
    Sauté the spinach leaves in butter and season with nutmeg
  • STEP 9
    Sauté the carrot and courgette ribbons in butter and seasoning
  • STEP 10
    Re-heat the korma sauce. Place spinach in the centre of a warm plate, position sea bass on top of spinach and pile vegetable ribbons on top of sea bass and spoon the sauce around

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