Double Bengali White Fish & Veggie Curry
with Garlic Rice & Coriander4.5(128)
Calories
:
605 kcalProtein
:
36g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Fish
- Milk
If you’re looking for a cosy meal to add to the table, we can’t recommend this rich fish curry enough. Let the warm flavours of the Mumbai spice and coconut add an extra layer and you’ll be humming in bliss with every bite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Jasmine rice
1 packet
Bengal Curry Paste
1 sachet
Mumbai Spice Blend
2
Garlic
1 packet
Coconut Milk
1
Tomato
1 packet
Baby Spinach Leaves
1 sachet
Coriander
560 g
Smooth Dory Fillets
(Contains: Fish)
Not included in your delivery
40 g
butter
(Contains: Milk)
1 drizzle
olive oil
1.25 cup
water (for the rice)
¼ cup
water (for the sauce)
½ tsp
brown sugar
Nutrition
Energy (kJ)2530 kJ
Calories605 kcal
Fat50.9 g
of which saturates28.9 g
Carbohydrate18.9 g
of which sugars8.6 g
Dietary Fibre4 g
Protein36 g
Sodium659 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
•Lid
•Medium Pan
Cooking Steps
1
- Finely chop garlic. In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes.
- Add the water (for the rice) and a generous pinch of salt to the pan and bring to the boil.
- Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don’t peek!
2
- Meanwhile, roughly chop tomato.
- Remove john dory fillets from packaging and pat dry with paper towel.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Season fish on both sides with salt and pepper.
- When oil is hot, cook fish in batches, until just cooked through, 5-6 minutes each side. Transfer to a plate and cover to keep warm.
TIP: White fish is cooked through when the centre turns from translucent to white.
TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.
3
- Return frying pan to medium-low heat with a drizzle of olive oil.
- SPICY! This curry paste is mild, but use less if you’re sensitive to heat! Add tomato, Bengal curry paste and Mumbai spice blend and cook, stirring, until fragrant, 1-2 minutes.
- Add coconut milk, the water (for the curry), brown sugar and remaining butter and cook until reduced and slightly thickened, 1-2 minutes.
- Stir through baby leaves until just wilted, 1-2 minutes. Return john dory to the pan, gently stirring to combine.
4
- Divide garlic rice between bowls.
- Top with Bengali john dory and veggie curry.
- Tear over coriander to serve. Enjoy!
