Quick Smooth Dory & Veggie Bengali Curry
with Garlic Rice & Crushed Peanuts
- Fish
- Milk
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
1 packet
Soffritto Mix
1 packet
Crushed Peanuts
1 packet
Jasmine rice
1 packet
Bengal Curry Paste
1 packet
Green beans
280 g
Hoki Fillets
(Contains: Fish; )
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 sachet
Mumbai Spice Blend
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
⅓ cup
water (for the curry)
40 g
butter
(Contains: Milk; )
1.5 cup
water (for the rice)
Nutrition Values
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 the water (for the rice) and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim and halve green beans. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • 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 and soffritto mix, stirring occasionally, 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved this creamy, delicious curry, with many calling it a family favourite.
- Ease of prep: Reviewers found this dish quick and easy to make, perfect for a tasty weeknight meal.
- Suggestions: Consider cooking the rice a bit longer for better texture; ensure fish isn't overcooked to avoid rubbery texture.
