Creamy Fish Curry Q3
with Rice and Toasted Coconut
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!
Ingredients
1 unit(s)
Bell Pepper
225 grams
Basmati Rice
50 grams
Creme Fraiche
1 unit(s)
Onion
1 carton(s)
Finely Chopped Tomatoes
1 pot(s)
Cardamom Pod
1 unit(s)
Garlic Clove
320 grams
Smoked Fish Mix
1 sachet(s)
Vegetable Stock Powder
25 grams
Desiccated Coconut
1 pot(s)
North Indian Style Spice Mix
1 bunch(es)
Coriander
Not included in your delivery
75 milliliter(s)
Water for the Curry
450 milliliter(s)
Water for the Rice
Instructions
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Halve, then remove the core from the red pepper and chop into small pieces. Roughly chop the coriander (stalks and all).
Put a frying pan on medium heat and add the desiccated coconut (no oil). Toast until golden, shaking the pan frequently, 2-3 mins. Then remove to a bowl. Tip: Watch it like hawk… you don’t want to burn it! Don't wash the pan, we'll use it again.
Pour the water (see ingredients for amount) into a large saucepan. Add a pinch of salt and the cardamom pods. Bring to the boil and add the basmati rice. Cover with a lid on and turn the heat to medium-low. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. Tip: The rice will finish cooking in its own steam.
Meanwhile, pop the frying pan back on medium heat. Add a drizzle of oil and the onion. Cook until softened, stirring frequently, 5 mins. Then add the pepper. Season with a pinch of salt and black pepper. Cook, stirring frequently until the pepper is soft, 5 mins more. 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.
Pour in the chopped tomatoes, water (see ingredients for amount), and stock pot. Stir and bring to a gentle simmer. Cook, stirring frequently for 7 mins, then add the crème fraîche. Gently add the fish and prawns and submerge in the sauce. Reduce the heat to medium-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!
Remove the cardamom pods from the rice (they should be sitting on top) and fluff it up with a fork, stir half the desiccated coconut through the rice (or leave some of the rice plain for the children if you think they would prefer it like that). Serve the rice in bowls with a good spoonful of fish curry on top and a scattering of toasted coconut and coriander leaves to finish for anyone that wants them. Enjoy!
