BALANCED Creamy Fish Curry
with Brown Rice
This curry doesn't bite! Its north Indian spice is tempered by a creamy sauce which goes perfectly with tender fish and flavoursome veggies. Golden toasted coconut emphasises the sweet notes and it's all served with fragrant basmati rice. Nothing to be afraid of!
Ingredients
1 unit(s)
Bell Pepper
150 grams
Brown Basmati Rice
1 unit(s)
Echalion Shallot
80 grams
Green Beans
2 unit(s)
Coley Fillet
½ carton(s)
Finely Chopped Tomatoes
1 unit(s)
Garlic Clove
37.5 grams
Reduced Fat Creme Fraiche
½ pot(s)
North Indian Style Spice Mix
1 bunch(es)
Coriander
Not included in your delivery
50 milliliter(s)
Water for the Curry
Instructions
Bring a large saucepan of water to the boil with a pinch of salt for your rice. When boiling, stir in the brown rice and cook for 25 mins. TIP: Add more water if it starts to evaporate too much. When cooked, drain the rice thoroughly in a sieve and return to the saucepan, off the heat.
Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Halve, then remove the core from the red pepper and chop into small pieces. Trim the green beans and chop into thirds. Roughly chop the coriander (stalks and all).
Chop the coley into roughly 3cm chunks. IMPORTANT: Remember to wash your hands, board and equipment after handling raw fish.
Put a large frying pan on medium heat. Add a drizzle of oil and the onion. Cook until softened, stirring frequently, 5 mins. Then add the pepper. Season with a pinch of salt and pepper. Cook, stirring frequently until the pepper is soft, 5 mins more. Add the green beans, garlic and curry powder (Don't add all the spice if you don't like it too hot). Stir and cook for another minute.
Pour in the chopped tomatoes and water (see ingredients for amount). Stir and bring to a gentle simmer. Cook, stirring frequently for 7 mins, then add the crème fraîche (see ingredients for amount!). Carefully add the fish and submerge in the sauce. Reduce the heat to medium-low, cover with a lid and leave the fish to poach, 7 mins. IMPORTANT: The fish is cooked when the centre is opaque. Don't stir or you will break up the fish!
Serve the rice in bowls with a good spoonful of fish curry on top and a scattering of coriander leaves to finish for anyone that wants them. Enjoy!
