Double Mumbai White Fish & Bengali Coconut Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double Mumbai White Fish & Bengali Coconut Sauce

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.

Calorie Smart
Under 40g carbs
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time


Serving amount





1 portion


2 clove


1 packet

light coconut milk

1 bag

Mixed Salad Leaves

2 packet

gemfish fillets

(Contains fish; )

1 sachet

Mumbai Spice Blend

1 packet

Bengal Curry Paste

Not included in your delivery

olive oil

1 tsp


1 tsp

brown sugar

1 drizzle

vinegar (balsamic or white wine)


Nutrition Values

Energy (kJ)1971 kJ
Fat30 g
of which saturates16.9 g
Carbohydrate39.1 g
of which sugars19.8 g
Dietary Fibre8.1 g
Protein39.7 g
Sodium807 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.


Baking Tray
Baking Paper
Large Non-Stick Pan



• 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 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, 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!