White Fish, Prawn & 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 and you’ll be humming in bliss with every bite.
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
Ingredients
Garlic
1
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1
Green beans
1
gemfish
1
Peeled Prawns
(Contains Crustacean/Crustacé; )
1
Tomato Paste
1
Bengal Curry Paste
1
Mumbai Spice Blend
1
Coconut Milk
1
baby leaves
1
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
1
olive oil
butter
(Contains Milk; )
brown sugar
Nutrition Values
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.
TIP: The fish is cooked through when it turns from translucent to white! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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.
• Divide garlic rice between bowls. • Top with white fish and veggie Bengali curry. • Garnish with crushed peanuts to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide garlic rice between bowls. • Top with white fish, prawn and veggie Bengali curry. • Garnish with crushed peanuts to serve. Enjoy!