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Goan Fish Curry

Goan Fish Curry

Goan Fish Curry

with Basmati Rice

Recipe Development TeamPublished on September 14, 2017

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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!

Tags:

Calorie Smart

Allergens:

Fish

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.

Total20 minutes

Active

DifficultyMedium

Ingredients

serving amount

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

Energy (kJ)2347 kJ

Energy (kcal)561 kcal

Fat27 g

of which saturates19 g

Carbohydrate43 g

of which sugars13 g

Protein34 g

Salt1.9 g

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

Utensils

•Chopping Board

•Knife

•Medium Saucepan

•Spoon

•Grill Pan

•Bowl

Cooking Instructions and Tips

Prep the Veggies

1

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.

Cook the Veggies

2

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.

Start the Curry

3

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.

Heat the Rice

4

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).

Wilt the Spinach

5

Add the Spinach to the Curry and stir. Simmer for 1 min to wilt the spinach.

Serve

6

Share the rice between your bowls & spoon the curry alongside. Add a squeeze of lime to taste. Enjoy!

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