Creamy Seafood Curry

Name: Creamy Seafood Curry with Rice and Courgette
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: ½ Bell Pepper; 150 Basmati Rice; Fish Pie Mix; 50 Creme Fraiche; 1 Onion; ½ Finely Chopped Tomatoes; ½ Cardamom Pod; 1 Garlic Clove**; 1 Seafood Mix; ½ Vegetable Stock Powder; 12.5 Desiccated Coconut; ½ North Indian Style Spice Mix; 1 Coriander; 50 Water for the Curry; 300 Water for the Rice

with Rice and Courgette

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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!

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.

Total35 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

150

Basmati Rice

Fish Pie Mix

Creme Fraiche

Onion

Finely Chopped Tomatoes

Cardamom Pod

Garlic Clove**

Seafood Mix

Vegetable Stock Powder

12.5

Desiccated Coconut

North Indian Style Spice Mix

Coriander

Not included in your delivery

Water for the Curry

300

Water for the Rice

Nutritional information

Energy (kcal)560 kcal

Energy (kJ)2343 kJ

Fat17 g

of which saturates10 g

Carbohydrate74 g

of which sugars11 g

Protein30 g

Salt1 g

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

Utensils

•Chopping Board

•Grater

•Knife

•Bowl

•Grill Pan

•Medium Saucepan

•Lid

Cooking Instructions and Tips

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

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).

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.

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!

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

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!