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Creamy Seafood Curry

Creamy Seafood Curry

with Rice and Courgette

Family
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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!

Allergens:FishCrustaceansCeleryMilk

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 clove

Garlic Clove

250 grams

Smoked Fish Mix

(ContainsFish, Crustaceans)

150 grams

Basmati Rice

½ tsp

North Indian Style Spice Mix

½ pack(s)

Chopped Tomatoes

1 sachet

Vegetable Stock Powder

(ContainsCelery)

½ pack(s)

Creme Fraiche

(ContainsMilk)

100 milliliter(s)

Water for Curry

1 unit(s)

Courgette

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2343 kJ
Energy (kcal)560 kcal
Fat17.0 g
of which saturates10.0 g
Carbohydrate74 g
of which sugars11.0 g
Protein30 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Grater
Knife
Bowl
Frying Pan
Saucepan
Lid
Instructionsarrow up iconarrow up icon
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1

Peel and grate the garlic (or use a garlic press). Trim the courgette then quarter lengthways. Chop widthways into small pieces.

2

Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in half the stock powder and the 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 courgette 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

Add the chopped tomatoes, water for the curry (see ingredients for amount), and remaining stock powder to the pan. 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

Fluff the rice up with a fork and season to taste with salt and pepper. Share the rice between your bowls.

6

When the fish is cooked through, taste and add some salt and pepper if needed. IMPORTANT: The fish is cooked when the centre is opaque. Spoon the curry alongside the rice. Tuck in!