The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sea Bream Malabar Curry with Potatoes & Jalapeño Salsa
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, simmer responsibly-sourced sea bream and serve alongside their flavourful Malabar curry sauce, made using caramelised onions and freshly ground herbs & spices. Top with a zesty and fiery salsa, and there you have it: dinner in 20!
High protein
5 plants
Speedy Sauce
Serving size
Ingredients
- 30g pickled sliced jalapeños (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 40g creamed coconut
- 250g mangalore malabar curry sauce (Mustard, Celery, Nuts, Peanuts, Sesame, Soya) (Water, Onion, Tomato, Sunflower Oil, Tomato Paste, Coconut Milk (4%), Garlic, Mustard Seeds, Ground Spices, (Fenugreek, Turmeric, Kashmiri Chilli Powder, Black Pepper, Coriander Seeds, Cardamom, Cloves, Fennel Seeds) Ginger, Dried Coconut, Tamarind, Salt, Curry Leaves, Green Chilli, Colour: Caramel Liquid.)
- 160g baby spinach
- 1 unwaxed lemon
- 200g baby tomatoes
- 2 onion
- 4 x sea bream fillets (Fish)
- 12 baby potatoes
Nutritional Information
Calories: 512
Protein: 29g
Carbs: 40g
Fat: 27g
Sea Bream Malabar Curry with Potatoes & Jalapeño Salsa
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, simmer responsibly-sourced sea bream and serve alongside their flavourful Malabar curry sauce, made using caramelised onions and freshly ground herbs & spices. Top with a zesty and fiery salsa, and there you have it: dinner in 20!
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a large baking tray with silver foil
- Bring a medium saucepan filled with salted water to the boil
- Pull out a large frying pan, a small bowl, a measuring jug & a sieve
Get the potatoes on & grill the fish
- Quarter the potatoes and add to the saucepan. Cook for 13-15 mins, until soft, then drain
- Meanwhile, place the sea bream onto the foil-lined baking tray, skin-side up
- Drizzle with 1 tsp oil, season with salt and pepper, then grill for 10 mins, until cooked through
Prep time
- Thinly slice 1 onion and finely dice the other. Halve the tomatoes. Roughly chop the jalapeños. Quarter the lemon. Rinse the spinach
Make the salsa
- In the small bowl, combine the diced onion, jalapeños (use less for less heat), juice from half the lemon and 1 tsp oil. Season with salt and pepper
Simmer the curry
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the sliced onion and cook for 3-4 mins, until softening. Season with salt and pepper
- Add the tomatoes and cook for another 2 mins. Stir in the Malabar sauce, creamed coconut and 200ml water. Bring to the boil
- Add the potatoes and spinach into the pan. Simmer for 1 min, until the spinach is wilted. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the Malabar curry into bowls. Top with the sea bream and jalapeño salsa
- Garnish with the remaining lemon wedges for squeezing over
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