Keralan Style Spiced Fish Roast

Name: Keralan Style Spiced Fish Roast with Coconut Rice and Garlicky Mustard Seed Greens
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 1 unit(s) Echalion Shallot; 3 unit(s) Garlic Clove; 180 milliliter(s) Coconut Milk; 150 grams Basmati Rice; 15 milliliter(s) Cider Vinegar; 1 sachet(s) Ground Turmeric; 2 sachet(s) Cracked Black Pepper; 1 pinch Chilli Flakes; 15 grams Ginger Puree; 2 unit(s) Basa Fillets; 1 sachet(s) Mustard Seeds; 150 grams Shredded Savoy Cabbage; 120 grams Peas; 250 milliliter(s) Water for the Rice; ¼ tsp Salt for the Sauce; ½ tsp Sugar for the Sauce

with Coconut Rice and Garlicky Mustard Seed Greens

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Keralan fish roast is a dry style curry made with caramelised shallots, garlic, ginger, vinegar, turmeric, black pepper, chilli flakes, salt and sugar. The fish is marinated in this delicious creamy, fragrant mixture, then gently cooked until the sauce reduces and clings to the fish, creating its signature dry texture. It’s all about a slow, gentle simmer that allows the spices to deeply infuse the fish with flavour.

Tags:

Medium Spice

•Pescatarian

•New

•High Protein

Allergens:

Sulphites

•Fish

•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.

Total45 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Echalion Shallot

3 unit(s)

Garlic Clove

180 milliliter(s)

Coconut Milk

150 grams

Basmati Rice

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

1 sachet(s)

Ground Turmeric

2 sachet(s)

Cracked Black Pepper

1 pinch

Chilli Flakes

15 grams

Ginger Puree

2 unit(s)

Basa Fillets

(Contains: Fish)

1 sachet(s)

Mustard Seeds

(Contains: Mustard)

150 grams

Shredded Savoy Cabbage

120 grams

Peas

Not included in your delivery

250 milliliter(s)

Water for the Rice

¼ tsp

Salt for the Sauce

½ tsp

Sugar for the Sauce

Nutritional information

Energy (kJ)2667 kJ

Energy (kcal)637 kcal

Fat19.4 g

of which saturates14.6 g

Carbohydrate81.7 g

of which sugars10.8 g

Dietary Fibre9.2 g

Protein36.4 g

Salt1.44 g

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

Utensils

•Pan

•Garlic Press

•Medium Saucepan

•Lid

•Bowl

Instructions

PDF

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the shallot and cook until softened and golden, 5-6 mins. Season with salt and pepper.

While the shallot cooks, pour the coconut milk for the rice (2P: 50ml, 3P: 75ml, 4P: 100ml) into a medium saucepan. Add the water for the rice (see pantry for amount).

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

Once the shallot has softened, transfer to a large bowl. Set the pan aside.

Add the cider vinegar, turmeric, cracked black pepper, chilli flakes (add less if you'd prefer things milder), ginger puree, salt, sugar (see pantry for both amounts) and half the garlic to the bowl of shallot.

Mix together, then add the basa to the bowl. Coat the fish in the mixture using the back of a spoon to spread it over evenly.

Set aside to marinate for now. IMPORTANT: Wash your hands and equipment after handling raw fish.

Wipe out the (now empty) shallot pan and heat on medium heat with a drizzle of oil. Add the mustard seeds and fry until they start to pop, 30 secs.

Next, add the cabbage and stir-fry, 2 mins more. Season with salt and pepper.

Stir through the peas and a splash of water, then mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.

Once cooked, stir in the remaining garlic and fry until fragrant, 1 min more. Transfer the veg to a bowl and cover to keep warm. Wipe out the pan.

Pour the remaining coconut milk into the (now empty) frying pan on medium-high heat.

Carefully place the fish into the pan and bring to a gentle simmer. Spoon any leftover marinade from the bowl on top of the fish.

Let the fish simmer gently until fully cooked and the coconut milk has reduced to a thick sauce that coats the fish, 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Avoid moving the fish to prevent breaking it or losing the marinade. The coconut milk should naturally reduce and cling to the fish.

Baste the fish with the coconut milk a few times during cooking. Adjust the heat as needed to keep it on a gentle simmer.