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!
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
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
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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!
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!
