For tonight's curry, we're using delicate Southeast Asian spices, rich coconut cream and makrut lime leaves to create an aromatic base, then letting tender fish simmer in it and soak up all the flavour. "Heavenly" is one way to describe the results!
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/ Serving 4 people
/ Serving 4 people
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
white fish fillets(ContainsFish)
Southeast Asian spice blend
makrut lime leaves
water (for the rice)
water (for the sauce)
brown sugar (or honey)
soy sauce(ContainsGluten, Soy)
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets and roughly chop the stalk. Finely grate the ginger and garlic (or use a garlic press). Cut the white fish fillets into 2cm pieces.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and broccoli and cook until just softened, 5 minutes. Add the ginger and garlic and cook until fragrant, 1 minute.
Add the coconut cream, Southeast Asian spice blend, water (for the sauce), brown sugar and soy sauce to the frying pan and stir to combine. Bring to the boil, then reduce the heat to medium. Scrunch up the makrut lime leaves with your hands and add to the pan along with the fish and baby spinach leaves. Stir to combine, then cover with a lid (or foil). Cook until the veggies are tender and the fish is cooked through, 5-6 minutes. Season to taste with salt and pepper.
While the curry is cooking, roughly chop the coriander.
Remove the makrut lime leaves from the sauce. Divide the basmati rice between bowls. Top with the Southeast Asian fish curry and garnish with the coriander.