HelloHero: Double Mumbai White Fish & Bengali Sauce

Name: HelloHero: Double Mumbai White Fish & Bengali Sauce with Honey-Roasted Veggies & Mixed Leaf Salad
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 2 Garlic; 1 packet Bengal Curry Paste; 1 packet Mixed Salad Leaves; 1 sachet Mumbai Spice Blend; 1 packet Potato; 1 Carrot; 1 Cauliflower; 1 packet Coconut Milk; 560 g Smooth Dory Fillets

with Honey-Roasted Veggies & Mixed Leaf Salad

Get up to $175 off

Tags:

High Protein

Allergens:

Fish

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Bengal Curry Paste

1 packet

Mixed Salad Leaves

1 sachet

Mumbai Spice Blend

1 packet

Potato

Carrot

Cauliflower

1 packet

Coconut Milk

560 g

Smooth Dory Fillets

(Contains: Fish; )

Nutrition Values

Calories399 kcal

Energy (kJ)1670 kJ

Fat30 g

of which saturates16.9 g

Carbohydrate21.4 g

of which sugars11.4 g

Dietary Fibre6.4 g

Protein38 g

Sodium711 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut cauliflower into small florets. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • In the last 5 minutes, add the honey and gently toss to coat. Return to the oven and continue roasting.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, finely chop garlic. • Discard any liquid from gemfish fillet packaging. Slice fish in half crossways. • In a large bowl, combine Mumbai spice blend, a pinch of salt and a drizzle of olive oil. Add fish fillets and gently turn to coat.

• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook fish until just cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate and cover to keep warm.

TIP: White fish is cooked through when the centre turns from translucent to white.

• Wipe out the frying pan, then return to low heat with a drizzle of olive oil. Cook garlic and Bengal curry paste until fragrant, 1-2 minutes. • Add coconut milk, the brown sugar and a splash of water, stirring to combine. Simmer until slightly reduced, 1-2 minutes. Season to taste.

TIP: Add a splash more water if the sauce looks too thick.

• In a large bowl, combine mixed salad leaves and a drizzle of vinegar and olive oil.

• Divide honey-roasted veggies, Mumbai white fish and mixed leaf salad between plates. • Spoon Bengali coconut sauce over the fish to serve. Enjoy!