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Bengal Fish Curry

Bengal Fish Curry

with Basmati Rice

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Our rich Bengal curry is a stellar way to bring fish to your dinner table. It's full of aromatic flavours and ready in just 30 minutes. To make the perfect rice, avoid the temptation to lift the lid before it's ready – it cooks in its own steam!

Allergens:FishMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit

brown onion

1 knob

ginger

2 clove

garlic

1 unit

carrot

1 bag

baby spinach leaves

1 packet

white fish fillets

(ContainsFish)

1 sachet

brown mustard seeds

¾ tub

Bengal curry paste

1 tin

coconut milk

Not included in your delivery

tbs

olive oil

1.5 cup

water

20 g

butter

(ContainsMilk)

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4050 kJ
Fat47.4 g
of which saturates29.9 g
Carbohydrate81.5 g
of which sugars10.8 g
Dietary Fibre0 g
Protein41.1 g
Cholesterol0 mg
Sodium1550 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, finely chop the brown onion. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Grate the carrot (unpeeled). Roughly chop the baby spinach leaves. Cut the white fish fillets into 2cm pieces.

3

In a large saucepan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the ginger, garlic and carrot and cook until fragrant, 1 minute. Add the brown mustard seeds and Bengal curry paste (see ingredients list). Cook, stirring, until fragrant, 2 minutes.

4

Add the coconut milk and the salt to the curry in the saucepan and stir until well combined. Simmer until thickened slightly, 3-4 minutes. Add the fish and cook, stirring occasionally, until just cooked through, 3-4 minutes.

5

Stir through the chopped baby spinach until just wilted, 1 minute

6

Divide the basmati rice between bowls and top with the Bengal fish curry.