Coconutty Fish Curry

Name: Coconutty Fish Curry with Green Beans
Total time: 30 min
Yield: 2
Cuisine: Indonesian
Ingredients: 150 Jasmine Rice; 99 Green Beans; ½ North Indian Style Spice Mix; 4 Whiting Fillet; 100 Creme Fraiche; ½ Vegetable Stock Powder; ½ Red Onion; 12.5 Desiccated Coconut; 300 Water for the Rice; 125 Water for the Sauce

with Green Beans

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Mild, coconutty and on the table in just 30 minutes, Chef Andre’s crowd-pleasing fish curry is the perfect midweek recipe. Tilapia fillets are cooked in a velvety sauce seasoned with our mild Indian spice blend and packed with fresh veg, before being served with steamed jasmine rice and topped with toasted desiccated coconut. You next curry night shouldn’t be without this special recipe.

The quantities provided above are averages only.

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.

Total30 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

Green Beans

North Indian Style Spice Mix

Whiting Fillet

100

Creme Fraiche

Vegetable Stock Powder

Red Onion

12.5

Desiccated Coconut

Not included in your delivery

300

Water for the Rice

125

Water for the Sauce

Nutritional information

Energy (kcal)575 kcal

Energy (kJ)2406 kJ

Fat20 g

of which saturates11 g

Carbohydrate67 g

of which sugars6 g

Protein34 g

Salt1 g

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

Utensils

•Medium Saucepan

•Lid

•Chopping Board

•Knife

•Large Non-Stick Pan

•Slotted Spoon

•Bowl

•Grill Pan

•Fork

•Spoon

Instructions

Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in the rice, a pinch of salt and lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

Halve, peel and thinly slice the red onion. Trim the green beans then chop into thirds. Chop the tilapia into roughly 3cm chunks.

While the rice cooks, heat a splash of oil in another large saucepan over medium heat. When hot, add the red onion, stir and gently fry until softened stirring occasionally, 5 mins. Add the curry powder and mix thoroughly. Cook for 1 minute then pour in the water (see ingredients for amount). Bring to the boil and stir in the stock powder.

Lower the heat on the curry and add the chunks of tilapia. Make sure they are at least partially submerged in the sauce. Cover the pan with a lid and simmer gently until the fish is cooked through, 5-7 mins. TIP: Do not stir the fish whilst it cooks, it's very fragile! When the fish is almost cooked, carefully stir in the crème fraîche and heat until everything is piping hot, another 2 mins. Season to taste with salt and pepper. IMPORTANT: The fish is cooked when the centre is opaque.

While the fish cooks, heat a frying pan over medium heat (no oil). Add the desiccated coconut and toast until golden, 1-2 mins. Turn or toss frequently to make sure it doesn't burn. Transfer to a bowl then return the pan to medium-high heat with a splash of oil. When hot, add the green beans and stir-fry until tender, 4-5 mins. Add a splash of water every now and then to help the beans steam. Season with salt and pepper and get ready to serve.

Fluff the rice up with a fork and share between your bowls. Spoon the fish curry over and top with the green beans. Finish with a sprinkling of toasted coconut. Tuck in!