Bengal-style Fish Curry
with Jasmine Rice
Ingredients
Ginger
1
Red Onion
1 sachet
Coriander
1 packet
Bengal Curry Paste
1 packet
Baby Spinach Leaves
1 packet
Coconut Milk
1 packet
Jasmine rice
1
Carrot
1 tin
Diced Tomatoes with Garlic & Onion
White Fish Fillets
Nutrition Values
Cooking Steps
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 fish curry. Garnish with the coriander.
