Double White Fish & Veggie Bengali Curry
with Garlic Rice & Crushed Peanuts- Fish
- Peanuts
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
Ingredients
2
Garlic
1 packet
Bengal Curry Paste
1 packet
Green beans
280 g
Hoki Fillets
(Contains: Fish; )
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Jasmine rice
1 sachet
Mumbai Spice Blend
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
• 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 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!
• Meanwhile, trim and halve green beans. • Discard any liquid from gemfish fillet packaging. Slice fish in half crossways. • In a large frying pan, heat a generous 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 paper towel-lined plate.
TIP: The fish is cooked through when it turns from translucent to white!
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans until tender, 4-5 minutes. • SPICY! This curry paste is mild, but use less if you're sensitive to heat! Reduce heat to medium-low, then add tomato paste, Bengal curry paste and Mumbai spice blend and cook, stirring, until fragrant, 1-2 minutes. • Add coconut milk, water (for the curry), the brown sugar and remaining butter and cook until reduced, 1-2 minutes. • Add fish and baby leaves, then gently stir to break up fish.
• Divide garlic rice between bowls. • Top with white fish and veggie Bengali curry. • Garnish with crushed peanuts to serve. Enjoy!
