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Mumbai-Style Coconut Fish Curry
with Garlic-Soy Veggies & Basmati Rice
Our rich Mumbai coconut sauce is a stellar way to bring fish to your dinner table. It's full of aromatic flavours and ready in less than 30 minutes. To make the perfect rice, avoid the temptation to lift the lid before it's ready – it cooks in its own steam!
Always refer to the product label for the most accurate ingredient and allergen information.
/Â serving 4 people
/Â serving 4 people
2 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)4 clove
garlic
4 unit
carrot
2 bunch
Asian greens
1 bunch
coriander
1 packet
white fish fillets
(ContainsFish)2 sachet
Mumbai spice blend
(May be presentGluten)1 tin
coconut milk
1 sachet
vegetable stock
Not included in your delivery
olive oil
3 cup
water
¼ cup
soy sauce
(ContainsGluten, Soy)1 tsp
rice wine vinegar
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In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Roughly chop the coriander.
Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add the carrot and cook until just tender, 4-5 minutes. Add the Asian greens and garlic and cook until softened and fragrant, 1-2 minutes. Add the soy sauce and rice wine vinegar and toss to combine. Transfer to a medium bowl and cover to keep warm.
Sprinkle both sides of the white fish fillets with a good pinch of salt and pepper. Return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the fish and cook until golden and just cooked through, 2-3 minutes on each side (depending on thickness). Transfer the fish to a plate.
TIP: The fish is cooked through when it turns from translucent to white.
Return the frying pan to a medium heat with a drizzle of olive oil. Add the Mumbai spice blend and cook until fragrant, 1 minute. Add the coconut milk and sprinkle over the vegetable stock powder. Stir to combine and simmer until slightly thickened, 1-2 minutes. Add any fish resting juices to the sauce and stir to combine.
Divide the basmati rice between bowls. Top with the garlic-soy veggies and fish. Spoon over the Mumbai coconut sauce. Garnish the adults' portions with the coriander.