Quick White Fish & Loaded Veggie Bengali Curry
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Quick White Fish & Loaded Veggie Bengali Curry

Quick White Fish & Loaded Veggie Bengali Curry

with Garlic Rice & Crushed Peanuts

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.


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 Time25 minutes
Cooking Time


Serving amount

2 clove


1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 packet

green beans

1 packet

Smooth Dory 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 Peanut; )

1 packet

Soffritto Mix

Not included in your delivery

olive oil

40 g


(Contains Milk; )

1.5 cup

water (for the rice)

⅓ cup

water (for the curry)

½ tsp

brown sugar


Nutrition Values

Energy (kJ)2689 kJ
Fat53.8 g
of which saturates29.4 g
Carbohydrate41 g
of which sugars12.7 g
Protein27.5 g
Sodium502 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.


Medium Saucepan
Large Frying Pan



• 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!