Double Mumbai White Fish & Bengali Coconut Sauce
with Honey-Roasted Veggies & Mixed Leaf Salad
A fresh cut of fish is so refreshing, but how about darkening the taste 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 and under 40g carbohydrates per serving.
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
1
potato
1
carrot
1 portion
cauliflower
2 clove
garlic
1 packet
coconut milk
1 bag
Mixed Salad Leaves
2 packet
hoki fillets
(Contains fish; )
1 sachet
Mumbai Spice Blend
1 packet
Bengal Curry Paste
Not included in your delivery
olive oil
1 tsp
honey
1 tsp
brown sugar
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• 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 hoki fillet packaging. Slice fish in half crossways to get 1 piece per person. • 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 in batches until just cooked through, 5-6 minutes each side. 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. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.
• 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, a squeeze of lemon juice, 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. • Serve with any remaining lemon wedges. Enjoy!