SHE'S fast becoming known as the new face of Indian food. Sarah Ali Choudhury is certainly flavour of the month at the moment.

The mother of four and founder of Easy Curry, was born in Bournemouth in 1977, where her parents used to own The New Delhi before moving to the Taj Mahal in Bridport where Sarah was recognised as the youngest Asian female to manage an Indian restaurant at the age of 20.

She tells Seven Days: “After spending most of my life in the Indian food business and now as a mother of four, I understand the importance of being able to create delicious and healthy meals as quickly and easily as possible.

“I have an abundance of food knowledge and skills with a desire to share this with people who are passionate about food. I understand that time is precious, meals need to be prepared quickly and easily and yet they need to taste incredible and that is what I am about!”

Sarah who was nominated for The Rising Star Award in this year's Bournemouth Tourism Awards is also the face behind Hey Mummy TV creating YouTube cookery videos and is now launching after school cookery classes in association with the Tesco Eat Happy Project and The Children’s Food Trust.

Try her Spicy Sea Bass recipe:

For grilled sea bass

  • 1 whole sea bass
  • 2 tsp garlic granules
  • 2 tsp cayenne pepper
  • Fresh or dried curry leaves
  • 1 tsp mustard seeds
  • Pinch of salt
  • Pinch of pepper
  • Squeeze of fresh lemon
  • 1 tsp olive oil

For the tomato and onion base 

  • 1 large shallot (finely chopped)
  • 3 small plum tomatoes
  • Fresh coriander
  • Pinch of salt

Make incisions along the sea bass on both sides and sprinkle some of the garlic granules, salt and pepper directly onto the fish on both sides.

Add a squeeze of fresh lemon juice to the fish. Then sprinkle the cayenne pepper.

Heat some olive oil on a baking tray. I do this by putting the tray directly on top of the cooker with the flame on a medium heat.

When the oil is hot add some mustard seeds and curry leaves and allow them to pop and sizzle. Add some garlic granules and cayenne pepper to the mustard seeds and curry leaves.

Add the seasoned fish directly onto the heated tray into the spice mixture for about a minute or two and then turn the fish onto the other side to seal it.

Add some more olive oil onto the fish and then place the tray into the grill.

While the fish is in the oven, heat a wok with olive olive oil and add the chopped shallot and tomatoes and allow to soften.

Add some salt and pepper and cook slowly. After about five minutes you can take the tray with the fish from the grill to add the oil from the fish into the tomato and onion mixture in the wok.

Put the fish back into the grill for a further 10 minutes or until the fish is crispy and golden. Remember to turn the fish over so that both sides of the fish are cooked thoroughly.

Stir the tomato and shallot mixture occasionally. When cooked pour onto a plate.

Place the grilled seabass directly onto the onions and tomatoes and garnish with fresh coriander. Enjoy!

  • You can find other recipes and videos on YouTube Channel ‘Sarah Ali Choudhury’