Quick Double Hoki & Veggie Bengali Curry
with Garlic Rice & Crushed Peanuts- Milk
- Fish
- Peanuts
- May contain traces of allergens
- Milk
- Gluten
- Sesame
- Peanuts
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
- Hazelnut
- Wheat
If you’re looking for a cosy meal to add to the table, we can’t recommend this rich fish curry enough. Let the warm flavours of the Mumbai spice and coconut add an extra layer of flavour and you’ll be humming in bliss with every bite.
Ingredients
2 clove
garlic
1 packet
Jasmine rice
(May be present: Milk, Gluten, Sesame, Peanuts, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut)
1 packet
green beans
2 packet
hoki fillets
(Contains: Fish; )
1 packet
tomato paste
1 packet
Bengal Curry Paste
1 sachet
Mumbai Spice Blend
1 packet
coconut milk
1 packet
Baby Leaves
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut, Wheat)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
1.25 cup
water (for the rice)
⅓ cup
water (for the curry)
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim and halve green beans. • Discard any liquid from gemfish fillet packaging. Slice fish in half crossways. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Season fish on both sides with salt and pepper. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.
TIP: The fish is cooked through when it turns from translucent to white!
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans until tender, 4-5 minutes. • SPICY! This curry paste is mild, but use less if you're sensitive to heat! Reduce heat to medium-low, then add tomato paste, Bengal curry paste and Mumbai spice blend and cook, stirring, until fragrant, 1-2 minutes. • Add coconut milk, water (for the curry), the brown sugar and remaining butter and cook until reduced, 1-2 minutes. • Add fish and baby leaves and gently stir to break up fish.
• Divide garlic rice between bowls. • Top with white fish and veggie Bengali curry. • Garnish with crushed peanuts to serve. Enjoy!
