Golden Coconut Fish, Prawn & Veggie Curry
with Garlic Rice
There’s something about a fish curry - all those bold flavours with delicate, flaky fish? Yes please! This one has a rich coconut-infused sauce, punchy katsu paste and crisp veggies. Serve it generously over fluffy rice for the ultimate comfort meal.
The quantities provided above are averages only.
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
Ingredients
3 clove
garlic
1 packet
basmati rice
1
carrot
1 packet
green beans
1 packet
gemfish fillets
(Contains: fish; )
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
Katsu Paste
(May be present: Gluten, Egg, Fish, Milk, Sesame, Soy, Almond. )
1 packet
coconut milk
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.5 cup
water (for the rice)
1 tsp
soy sauce
(Contains: Gluten, Soy; )
¼ cup
water (for the curry)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot into half-moons. Trim and halve green beans. • Discard any liquid from white fish fillets packaging. Slice fish in half crossways to get 1 piece per person.
• 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. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
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
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and green beans, stirring, until tender, 5-6 minutes. • Add sweet soy seasoning and remaining garlic and cook, until fragrant, 1 minute.
• Reduce heat to medium, then add katsu paste, coconut milk, the soy sauce and water (for the curry) and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, then flake in white fish and cooked prawns, stirring to combine. Season to taste.
• Divide garlic rice between bowls. • Top with golden coconut fish & prawn curry. Tear over coriander and sprinkle over crispy shallots to garnish. Enjoy!