Mild & Creamy Fish Curry
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Mild & Creamy Fish Curry

Mild & Creamy Fish Curry

with Toasted Coconut and Rice

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!

Tags:
Spicy
Allergens:
Milk

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.

Preparation Time35 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

½

Bell Pepper

150

Basmati Rice

1

Onion

½

Finely Chopped Tomatoes

½

Cardamom Pod

1

Garlic Clove

215

Smoked Fish Mix

½

Vegetable Stock Powder

75

Creme Fraiche

(Contains Milk)

12.5

Desiccated Coconut

½

North Indian Style Spice Mix

1

Coriander

Not included in your delivery

50

Water for the Curry

300

Water for the Rice

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Nutritional information

Energy (kcal)601 kcal
Energy (kJ)2515 kJ
Fat22 g
of which saturates13 g
Carbohydrate77 g
of which sugars12 g
Protein29 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater
•Grill Pan
•Pan with Lid
•Lid
•Bowl

Instructions

Prep the veggies
1

Halve, peel and chop the onion into roughly ½cm pieces. Peel and grate the garlic (or use a garlic press). Halve, then remove the core from the red pepper and chop into 1cm pieces. Pick the coriander leaves from their stalks and roughly chop. Finely chop the stalks (keep them separate). Chop the fish into roughly 2cm pieces, leaving the prawns whole.

Toast the coconut
2

Put a large 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.

cook the rice
3

Pour the water (amount specified in the ingredient list) into a large saucepan. Add a large pinch of salt and the cardamom pods. Bring to the boil and add the basmati rice. Pop a lid on and turn the heat to mediumlow. 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.

Start the curry
4

Wipe out your frying pan and pop 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, coriander stalks and curry powder (Don't add all the spice if you don't like it too hot). Stir and cook for another minute.

Poach the fish
5

Pour in the diced tomatoes, water (amount specified in the ingredient list), and vegetable stock pot. Stir together and bring to a gentle simmer. Cook, stirring frequently for 7 mins, then pour in the crème fraîche. Gently add the fish mix and submerge in the sauce. Reduce the heat to medium-low, cover with a lid and leave the fish to poach, 7 mins. TIP: The fish is cooked when the centre is opaque. Don't stir or you will break up the fish!

Finish and serve
6

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 it. Enjoy!