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BREXIT Creamy Smoked Fish Curry

with Rice and Coriander

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

438 kcal

Protein

:

11g protein

Total

:

35 minutes

Difficulty

:

Medium

Allergens:

Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

150 grams

Basmati Rice

½ carton(s)

Finely Chopped Tomatoes

½ pot(s)

Cardamom Pod

1 unit(s)

Garlic Clove

215 grams

Smoked Fish Mix

150 grams

Sugar Snap Peas

½ sachet(s)

Vegetable Stock Powder

75 grams

Creme Fraiche

(Contains: Milk)

½ pot(s)

North Indian Style Spice Mix

Not included in your delivery

100 milliliter(s)

Water for the Curry

300 milliliter(s)

Water for the Rice

Nutritional information

Energy (kJ)1833 kJ

Energy (kcal)438 kcal

Fat13.1 g

of which saturates7.6 g

Carbohydrate74 g

of which sugars8.3 g

Dietary Fibre4.9 g

Protein11 g

Salt0.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Peel and grate the garlic (or use a garlic press).

2

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in the cardamon pods and basmati rice, lower the heat to medium and pop a lid on the pan. 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).

3

Meanwhile, heat a drizzle of oil in a frying pan on medium heat. When hot, add the sugar snap peas and cook until starting to soften, stirring frequently, 2-3 mins. Add the garlic and curry powder (don't add all the spice if you don't like it too hot). Stir and cook for another minute.

4

Pour in the chopped tomatoes, water (see ingredients for amount), and the stock powder. Stir and bring to a gentle simmer. Cook, stirring frequently for 7 mins, then stir in the crème fraîche. Carefully add the fish mix and submerge in the sauce. Reduce the heat to 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!

5

Remove the cardamom pods from the rice (they should be sitting on top) and fluff it up with a fork. Season to taste with salt and pepper. Share the rice between your bowls.

6

When the fish is cooked through, taste and add more salt and pepper if necessary. IMPORTANT: The fish is cooked when opaque in the middle. Spoon the curry alongside the rice and tuck in!

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