HelloHero: Double Mumbai White Fish & Bengali Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
HelloHero: Double Mumbai White Fish & Bengali Sauce

HelloHero: Double Mumbai White Fish & Bengali Sauce

with Honey-Roasted Veggies & Mixed Leaf Salad

A fresh cut of fish is so refreshing, but how about deepening the flavour with some delicious Mumbai spice and a coconutty Bengali sauce drizzled on top? It won’t disappoint and might even become a new fish favourite!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
•Over 30g protein
•Under 40g carbs
•Bestseller
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

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

potato

1 packet

Baby Rainbow Carrots

1 portion

cauliflower

2 clove

garlic

2 packet

Smooth Dory Fillets

(Contains fish; )

1 sachet

Mumbai Spice Blend

1 packet

Bengal Curry Paste

1 packet

coconut milk

1 packet

Mixed Salad Leaves

Not included in your delivery

olive oil

1 tsp

honey

1 tsp

brown sugar

drizzle

white wine vinegar

sideBannerName

Nutrition Values

Energy (kJ)1977 kJ
Calories473 kcal
Fat30 g
of which saturates16.9 g
Carbohydrate37.3 g
of which sugars15.8 g
Dietary Fibre8.5 g
Protein39.7 g
Sodium743 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.

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

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

6
6

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