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Sri Lankan Smooth Dory & Cauliflower Curry
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Sri Lankan Smooth Dory & Cauliflower Curry

Sri Lankan Smooth Dory & Cauliflower Curry

with Garlic Rice & Coriander

This deeply flavourful fish and cauliflower curry is like a golden sunset. Filled to the brim with bright veggies and tender gemfish fillets, we reckon this beaming bowl will add the spice you never knew you needed to your night.

Allergens:
Milk
fish

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

Total Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1

carrot

½

Onion

3 clove

garlic

1 packet

basmati rice

1 packet

Smooth Dory Fillets

(Contains fish; )

1 packet

tomato paste

1 sachet

Chicken-Style Stock Powder

1 packet

light coconut milk

½ packet

coriander

1 sachet

Sri Lankan spice blend

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1 tsp

honey

1.5 cup

water (for the rice)

¼ cup

water (for the sauce)

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Nutrition Values

Energy (kJ)2957 kJ
Fat36.1 g
of which saturates21.7 g
Carbohydrate91.6 g
of which sugars17.7 g
Protein30.1 g
Sodium1190 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.

Utensils

Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut carrot into bite-sized chunks. Cut onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

2
2

• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the 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 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!

3
3

• Discard any liquid from smooth dory packaging. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Season smooth dory 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 plate.

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.

4
4

• Return frying pan to medium-high heat with a drizzle of olive oil if needed. Cook Sri Lankan spice blend, tomato paste and remaining garlic until fragrant, 1-2 minutes. • Add chicken-style stock powder, coconut milk, the honey and water (for the sauce). Simmer until the sauce has thickened slightly, 3-4 minutes.

5
5

• Remove pan from heat, add roast veggies and flake in fish, stirring to combine. Season to taste.

6
6

• Divide garlic rice between bowls. Top with Sri Lankan smooth dory and cauliflower curry. • Tear over coriander(see ingredients). Enjoy!