Goan Fish Curry
with Basmati Rice
When a dish this delicious is on the table in twenty minutes, you know you’ve struck gold. At HelloFresh, we believe that having a busy schedule should never stand in the way of cooking and enjoying great food. Bursting with fresh flavours and good-for-you ingredients, our fragrant fish curry is about to become your favourite quick-fix recipe. Time might be your enemy, but this dish is your knight in shining armour!
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
1
Red Onion
1
Lime
2
Tilapia Fillet
(Contains Fish)
200
Coconut Milk
150
Basmati Rice
2
Vine Tomatoes
1
Baby Spinach
1
Goan Curry Paste
1
Goan Spice Blend
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the red onion into half moons. Roughly chop the vine tomatoes (don't worry too much about the size). Chop the tilapia into 3cm chunks.
Heat a splash of oil in a pan over medium high-heat. Add the onion, tomatoes and goan curry paste. Stir for 2-3 mins to soften the onion & tomatoes.
Add the coconut milk to the pan. Add the Spice blend and carefully stir in the fish to submerge it in the sauce (be gentle - you don't want it to break up!). Reduce heat and simmer for 5-7 mins until the tilapia is cooked through TIP: The fish is cooked when the centre is opaque. Taste the sauce and add salt & black pepper.
Stir fry the rice for 3 mins in a dry frying pan over a medium-high heat (or squeeze pouch, tear strip and microwave at 800W for 3 mins).
Add the Spinach to the Curry and stir. Simmer for 1 min to wilt the spinach.
Share the rice between your bowls & spoon the curry alongside. Add a squeeze of lime to taste. Enjoy!
