VE Creamy Smoked Fish Curry
with Rice and Coriander
- Milk
- May contain traces of allergens
- Celery
Ingredients
1 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain traces of: Celery)
1 sachet(s)
Vegetable Stock Powder
150 grams
Basmati Rice
½ pot(s)
North Indian Style Spice Mix
½ carton(s)
Finely Chopped Tomatoes
75 grams
Creme Fraiche
(Contains: Milk)
215 grams
Smoked Fish Mix
Not included in your delivery
100 milliliter(s)
Water for the Curry
300 milliliter(s)
Water for the Rice
Instructions
Peel and grate the garlic (or use a garlic press). Trim the courgette then quarter lengthways. Chop widthways into small pieces.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in half the vegetable stock and basmati rice, lower the heat to medium and pop a lid on the pan. 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).
Meanwhile, heat a drizzle of oil in a frying pan on medium heat. When hot, add the courgette and cook until starting to soften, stirring frequently, 2-3 mins. Add the garlic 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 chopped tomatoes, water (see ingredients for amount), and remaining stock. Stir and bring to a gentle simmer. Cook, stirring frequently for 7 mins, then stir in the crème fraîche. Carefully add the fish mix and submerge in the sauce. Reduce the heat to low, cover with a lid and leave the fish to poach, 7 mins. IMPORTANT: The fish is cooked when the centre is opaque. Don't stir or you will break up the fish!
Fluff the rice up with a fork and season to taste with salt and pepper. Share the rice between your bowls.
When the fish is cooked through, taste and add more salt and pepper if necessary. IMPORTANT: The fish is cooked when opaque in the middle. Spoon the curry alongside the rice and tuck in!
