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!
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
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
white fish fillets(ContainsFish)
Bengal curry paste
baby spinach leaves
In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the 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!
While the rice is cooking, thinly slice the brown onion (see ingredients list). Thinly slice the carrot (unpeeled) into half-moons. Finely grate the ginger and garlic (or use a garlic press). Roughly chop the coriander. Cut the white fish fillets into 2cm pieces.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook, stirring, until softened, 4-5 minutes. Add a drizzle more olive oil, the ginger, garlic and Bengal curry paste (see ingredients list) and cook until fragrant, 1-2 minutes.
Add the chopped tomatoes to the frying pan and bring to a simmer.
Add the fish and coconut milk to the frying pan and stir to combine. Cover with a lid or foil and simmer until the fish is just cooked through, 4-5 minutes. Stir the baby spinach leaves through the curry until just wilted, 1 minute.
TIP: The fish is cooked through when it turns from translucent to white.
Divide the jasmine rice between bowls and top with the Bengal-style coconut fish curry. Garnish with the coriander.