Curried Cod and Bombay Style Potatoes

Name: Curried Cod and Bombay Style Potatoes with Garlicky Green Beans and Raita
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 2 Cod Fillets; 150 Greek Style Natural Yoghurt; 80 Green Beans; 1 Mild Curry Powder; 2 Garlic Clove**; 1 Ground Turmeric; 1 Mint; 450 Potatoes

with Garlicky Green Beans and Raita

Recipe Development TeamPublished on September 29, 2020

Get 50% off 1st box + free snacks for life!

This Curried Cod and Bombay Style Potatoes is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:

Spicy

Allergens:

Fish

•Milk

•Mustard

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 30 minutes

DifficultyMedium

Ingredients

serving amount

Cod Fillets

(Contains: Fish)

150

Greek Style Natural Yoghurt

(Contains: Milk)

Green Beans

Mild Curry Powder

(Contains: Mustard)

Garlic Clove**

Ground Turmeric

Mint

450

Potatoes

Nutritional information

Energy (kcal)361 kcal

Energy (kJ)1510 kJ

Fat8 g

of which saturates4 g

Carbohydrate46 g

of which sugars4 g

Protein29 g

Salt0.2 g

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

Cooking Instructions and Tips

Preheat your oven to 200°C. Chop the potatoes into roughly 2cm chunks (no need to peel!). Pop the chunks on a large baking tray in a single layer. Drizzle with oil, then season with salt, pepper and sprinkle over the turmeric. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.

Meanwhile, pop the cod in a bowl, drizzle with oil, season with salt and pepper and sprinkle on the mild curry powder. Rub the spice all over the cod so it is evenly covered. IMPORTANT: Remember to wash your hands after handling raw fish. Pop the cod fillets on a baking tray lined with baking paper. When the potatoes are halfway through cooking, roast the cod on the middle shelf until cooked, 12-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the green beans. Peel and grate the garlic (or use a garlic press).

In a small bowl mix the yogurt with the mint. Season with salt and pepper and set aside for later.

While everything cooks, have a quick tidy. When everything is nearly ready, pop a frying pan back on medium-high heat with a drizzle of oil. Once hot, add the green beans and stir fry until tender, 2-3 mins, then add the garlic and a splash of water and cook until tender, 2-3 more mins.

Once cooked, remove the cod from the oven. Serve the cod with the green beans, the curried potatoes and a spoon of the raita. Enjoy!

Step 2 MOD: If you've opted to get cod instead of chicken, ignore the chicken instructions above and move to the next step.

Step 3 MOD: If you've opted to get cod instead of chicken, before you prep the veg, pop the cod fillets in the bowl with the ~~garam marsala~~ mild curry powder, rub the spice all over the fish. No need to fry the fish. Pop the fillets onto a baking tray lined with baking paper. When the potatoes are halfway through cooking, roast the cod on the middle shelf until cooked, 12-15 mins. IMPORTANT: The fish is cooked when opaque in the middle. Then just continue with the mint, bean and garlic prep as instructed.

Step 5 MOD: If you opted for cod, just use a clean frying pan and cook the green beans the same way the recipe tells you the step above.

Step 6 MOD: If you opted for cod, no need to rest the fillets, serve alongside the potato and green beans and a spoon of the raita.