Coley Massaman Curry
with Limey Jasmine Rice
This recipe mixes sweet, fragrant spices, creamy coconut milk and the salty, savoury taste of peanut butter for the perfect Thai-inspired massaman curry. Our chefs have used coley as its flavour and texture (which is often compared to cod) are great with such intense flavour.
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.
Ingredients
150
Jasmine Rice
2
Coley Fillet
45
Massaman Curry Paste
1
Onion
200
Coconut Milk
1
Garlic Clove
1
Spring Onion
1
Lime
1
Peanut Butter
1
Carrot
Not included in your delivery
150
Water for the Curry
300
Water for the Rice
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onion. Trim the carrot then halve lengthways no need to peel. Thinly slice widthways. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press). Zest and halve the lime. Chop the fish into 2cm chunks and pop into a bowl, add half the lime zest, a squeeze of juice and a pinch of salt and pepper. Set aside.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the 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).
Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the onion (not the spring onion) and carrot along with a pinch of salt and pepper. Fry until the veg is really nice and softened, 6-8 mins. Stir occasionally. Once soft, add the massaman curry paste and garlic. Stir and cook for 1 minute, then pour in the coconut milk and water. Stir in the peanut butter until combined into the sauce.
Bring the mixture to the boil and add a pinch of salt and pepper. Reduce the heat to medium and simmer until the mixture has thickened and the carrots are soft, 6-8 mins. Stir every couple of minutes.
Once the curry has thickened (if it has thickened too much, add a splash of water to loosen it up), taste and add salt and pepper if you feel it needs it. Add the fish to the sauce and carefully stir it in. Cover with a lid or some foil and simmer until the fish is cooked, 4-5 mins. IMPORTANT: The fish is cooked when opaque all the way through.
Once the fish is cooked, remove the pan from the heat and squeeze in some lime juice. Taste and add more lime juice, salt and pepper if you feel it needs it. TIP: Don't stir the mixture too much or you will break up the fish. Fluff up the rice with a fork and then stir in the remaining lime zest. Serve in bowls and spoon the curry on top. Sprinkle over the spring onion, serve with any remaining lime chopped into wedges and enjoy!
