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Brazillian Style Moqueca
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Brazillian Style Moqueca

with Basmati Rice


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

1 unit(s)


150 grams

Basmati Rice

2 unit(s)

Garlic Clove

2 unit(s)

Medium Tomato

½ unit(s)


15 grams

Ginger Puree

1 sachet(s)

Ground Turmeric

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains Celery)

1 pack(s)

Fish Pie Mix

(Contains Fish)

1 pinch

Chilli Flakes

Not included in your delivery

20 grams


300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Sauce


Nutritional information

Energy (kJ)3059 kJ
Energy (kcal)731 kcal
Fat33.8 g
of which saturates25.4 g
Carbohydrate81.4 g
of which sugars11.7 g
Protein31 g
Salt2.83 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Medium Saucepan



Halve, peel and thinly slice the onion.

Heat your butter (see pantry for amount) in a medium frying pan on medium heat.

Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.

Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.


Whilst the onion cook, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


While everything cooks, peel and grate the garlic (or use a garlic press).

Cut the tomato into 2cm chunks.

Zest and quarter the lime.


Once the onion is cooked, add the ginger puree, garlic and turmeric. Stir well and cook until fragrant, 1 min.

Next, stir in the tomatoes, coconut milk, water (see pantry for amount) and vegetable stock paste. 

Bring to the boil, then reduce the heat to medium. Simmer until the sauce has thickened and the tomatoes have cooked down, stirring occasionally, 8-10 mins.


Gently stir in the fish pie mix to coat in the sauce. Simmer until the fish is cooked 5-8 mins.

IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the centre. 

Add a squeeze of lime juice, then taste and add more salt, pepper and lime juice if you feel it needs it. TIP: Add a splash of water if you feel it needs it.


Fluff up your rice with a fork and stir in the lime zest. Divide between bowls and top with your moqueca.

Sprinkle over the chilli flakes and serve any leftover lime wedges alongside for squeezing over.