South Indian Double Hapuku & Cauliflower Curry
with Garlic Rice, Cucumber Raita & Mango Chutney
- Almond
- Milk
- Fish
- Wheat
- Gluten
- May contain traces of allergens
- Milk
Flaky hapuku fillets and tender cauliflower simmer in a rich South Indian-style curry, packed with bold spices and coconutty goodness. Served with fragrant garlic rice, cooling cucumber raita and sweet mango chutney, it’s a feast of flavours in every bite!
Ingredients
1 sachet
Coriander
1 packet
Roasted almonds
(Contains: Almond)
1
Cucumber
1 sachet
Curry Powder
1 packet
Basmati Rice
1 sachet
Chicken-Style Stock Powder
2
Garlic
1
Cauliflower
1 packet
Coconut Milk
1
Natural Yoghurt
(Contains: Milk May be present: Wheat, Gluten)
1 packet
Bengal Curry Paste
2
Snapper Fillet
(Contains: Fish)
1
Mango Chutney
(May be present: Milk)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water (for the rice)
½ cup
water (for the curry)
1 tsp
brown sugar
Nutrition
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir and bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, chop cauliflower (including stalk!) into small florets. • Place cauliflower on a lined oven tray and drizzle with olive oil. Season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• While the rice is cooking, finely chop cucumber (see ingredients). Roughly chop roasted almonds. • In a small bowl, combine cucumber and natural yoghurt. Season with salt and pepper and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat snapper fillet dry with paper towel and season both sides with salt and pepper and the curry powder.
• When oil is hot, cook snapper in batches until just cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded).
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 medium-high heat with a drizzle of olive oil. • Add Bengal curry paste (see ingredients), mango chutney (see ingredients), chicken-style stock powder, coconut milk, the water (for the curry) and brown sugar. Cook, stirring, until reduced, 2-3 minutes. • Remove pan from heat, then stir through the roasted cauliflower.
• Divide garlic rice and South Indian cauliflower curry between bowls. Top with John dory and cucumber raita. • Sprinkle over almonds and tear over coriander (see ingredients) to serve. Enjoy!
