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HelloFresh
HelloFresh
Mimi’s Coastal Fish Curry

Mimi’s Coastal Fish Curry

with Green Beans

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3.4 / 4 Ratingout of 2321 ratings
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This dish is inspired by Mimi’s time on the Indian coast. It’s a delicate, fresh tasting little number that will transport your taste buds to the village of Varkala in southern India! Traditional Indian fish dishes often involve marinating for several hours but we’ve used some HelloFresh magic to whip this one up in just half an hour, using a Bang Curry Spice - enjoy!

Tags:Not Suitable for CoeliacsLactose Free
Allergens:CelerySulphitesFish
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

2 unit(s)

Tilapia Fillet

(ContainsFish)

½ unit(s)

Lime

1 unit(s)

Onion

1 unit(s)

Garlic Clove

1 tbsp

Ginger

1 unit(s)

Green Beans

1 cup(s)

Basmati Rice

1 tsp

Mustard Seeds

1 tbsp

Bang Curry Spice

200 milliliter(s)

Coconut Milk

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2983.192 kJ
Energy (kcal)713 kcal
Fat21.0 g
of which saturates17.0 g
Carbohydrate101 g
Protein33 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pot
Pan
Bowl
Instructionsarrow up iconarrow up icon
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squeeze the lime juice onto the fish
squeeze the lime juice onto the fish
1

Boil 350ml water in a pan with the stock pot for the rice. Chop each tilapia fillet into three and put in a bowl with the juice of half the lime and a pinch of salt. Tip: If the fillets have split already and you end up with them being cut into more than three pieces that’s fine, you just don’t want them too tiny.

Prepare your veggies
Prepare your veggies
2

Now you need to get all your chopping done! Peel and chop the onion into roughly 1cm pieces. Then peel and finely chop the garlic and the ginger. Trim the tops and bottoms off the green beans and cut them into three, setting them aside for later.

3

Once your water is boiling, add your rice. Cover the pan with a lid and leave on a low heat for 10 mins. After 10 mins remove the pan from the heat and leave to rest for a further 10 mins. Tip: If you end up having to leave the rice off the heat for longer than 10 mins don’t panic, it will be fine!

Cook everything together
Cook everything together
4

Add 1 tbsp of olive oil to a pan and add the mustard seeds. Once they begin to make a spluttering sound add the onion, garlic and ginger. Cook on a low heat for 5 mins until the onion is soft. Add the spice mix and cook for 2 mins. Tip: If you want your curry mild just add half the spice mix. Tip: If you leave the mustard seeds for too long on their own they’ll start jumping out of the pan, so make sure to only heat them for 20 seconds before you add the rest!

5

Pour in the coconut milk, 100ml water and stir everything together. Allow it to bubble away steadily while you get on with the beans.

6

Put a pot of water on to boil with a pinch of salt. Once it is boiling add the beans and cook for about 5 mins. Drain and set aside the beans.

Gently cover your fish with sauce
Gently cover your fish with sauce
7

When the rice is about 4 mins from being ready, add the fish to the sauce, gently covering it. Tip: Do not stir it or all the lovely pieces of fish will break up. Put the lid on the curry and cook for 4 mins on a low heat. Add the beans to the curry and gently stir them in, being careful of the fish.

8

Serve a generous heap of rice with the delicious curry, making sure everyone gets lashings of the lovely, flavoursome sauce.