White Fish, Prawn & Veggie Bengali Curry

Name: White Fish, Prawn & Veggie Bengali Curry with Garlic Rice & Crushed Peanuts
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 clove garlic; 40 g butter; 1.5 cup water (for the rice); 1 packet Jasmine rice; 1 packet Green beans; 1 packet gemfish fillets; 1 packet Peeled Prawns; 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; ⅓ cup water (for the curry); ½ tsp brown sugar

with Garlic Rice & Crushed Peanuts

Get up to $175 off

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 and you’ll be humming in bliss with every bite.

Allergens:

Milk

•Pesce

•Crustacean/Crustacé

•Jordnødder

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

Jasmine rice

1 packet

Green beans

1 packet

gemfish fillets

1 packet

Peeled Prawns

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

½ tsp

brown sugar

Not included in your delivery

olive oil

40 g

butter

1.5 cup

water (for the rice)

⅓ cup

water (for the curry)

Nutrition Values

Energy (kJ)3983 kJ

Calories951 kcal

Fat55.6 g

of which saturates30.3 g

Carbohydrate80.3 g

of which sugars12.5 g

Dietary Fibre9.2 g

Protein54.9 g

Sodium1252 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

•Medium Pan

•Lid

•Large Non-Stick Pan

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 white fish 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. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

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 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, then gently stir to break up fish.