Creamy Seafood Curry
with Rice and Courgette
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!
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
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
Not included in your delivery
50
Water for the Curry
300
Water for the Rice
Nutritional information
Utensils
Instructions
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!
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