This elegant Stuffed Bass with Curry Sauce is a show-stopping dinner that balances aromatic spices with rich, creamy flavors. The whole striped bass is filled with a delightful mixture of cooked shrimp, celery, onions, and buttery breadcrumbs, providing a savory contrast to the tender white fish. Baked until flaky, the fish is bathed in a luscious curry sauce made from chicken broth, yogurt, and fresh ginger. The sauce is thickened with flour and warmed with hints of turmeric, cayenne, and paprika for depth and color. This dish is perfect for special occasions or when you want to impress guests with a meal that feels both luxurious and home-cooked. Serve with steamed rice or crusty bread to soak up the delicious sauce.
Stuffed Bass With Curry Sauce
Description
This elegant Stuffed Bass with Curry Sauce is a show-stopping dinner that balances aromatic spices with rich, creamy flavors. The whole striped bass is filled with a delightful mixture of cooked shrimp, celery, onions, and buttery breadcrumbs, providing a savory contrast to the tender white fish. Baked until flaky, the fish is bathed in a luscious curry sauce made from chicken broth, yogurt, and fresh ginger. The sauce is thickened with flour and warmed with hints of turmeric, cayenne, and paprika for depth and color. This dish is perfect for special occasions or when you want to impress guests with a meal that feels both luxurious and home-cooked. Serve with steamed rice or crusty bread to soak up the delicious sauce.Ingredients
Directions
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Preheat oven to 375°F (190°C).
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In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add one chopped onion and cook until softened and lightly browned.
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Stir in chicken broth, curry powder, ginger, turmeric, flour, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 15 minutes, stirring occasionally, until sauce thickens.
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Remove from heat and stir in yoghurt, light cream, cayenne, and paprika until smooth. Set sauce aside.
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In a bowl, combine the remaining 3 tablespoons of melted butter, dry bread crumbs, the remaining chopped onion, chopped celery, and cooked, cut-up shrimp. Mix well to form the stuffing.
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Stuff the cavity of the cleaned whole fish with the shrimp and breadcrumb mixture.
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Place the stuffed fish in a baking dish. Pour the prepared curry sauce over the fish.
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Bake for 30 minutes, or until the fish is tender and flakes easily with a fork. Baste with the pan juices 2-3 times during baking.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 686.3kcal
- % Daily Value *
- Total Fat 35.6g55%
- Saturated Fat 16.5g83%
- Cholesterol 250.5mg84%
- Sodium 4277.7mg179%
- Total Carbohydrate 37.4g13%
- Dietary Fiber 2.7g11%
- Sugars 8.3g
- Protein 49.2g99%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the fish is gutted and scaled before stuffing. If using a different type of white fish, adjust baking time accordingly.
The sauce may be quite thin initially; it will thicken as it simmers. If it becomes too thick, add a splash more broth.
Serve immediately with steamed rice, couscous, or crusty bread to soak up the flavorful curry sauce.
