Zanzibar Cod Curry
with Limey Rice
- Fish
- May contain traces of allergens
- Celery
Ingredients
1 pot(s)
Zanzibar Style Curry Powder
200 milliliter(s)
Coconut Milk
2 unit(s)
Cod Fillets
(Contains: Fish)
1 unit(s)
Echalion Shallot
150 grams
Basmati Rice
1 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
1 unit(s)
Lime
1 unit(s)
Courgette
(May contain traces of: Celery)
1 sachet(s)
Vegetable Stock Powder
1 bunch(es)
Coriander
Not included in your delivery
75 milliliter(s)
Water for the Curry
300 milliliter(s)
Water for the Rice
Nutritional information
Instructions
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the 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).
Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Zest and halve the lime. Thinly slice the spring onion. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Roughly chop the coriander (stalks and all). Chop the cod into 2cm chunks. IMPORTANT: Wash your hands after handling raw fish.
Heat a drizzle of oil in a large frying pan over medium high heat. Once hot add the shallot and cook, stirring, until soft, 2-3 mins. Add the garlic and curry powder and cook for a further 1 minute. Add the coconut milk, water (see ingredients for amount) and stock, add the courgette and bring to a simmer. Cover with a lid or some foil) and simmer until the courgette is starting to soften, 3-4 mins.
When the rice is nearly ready, add the fish to the curry and continue to simmer covered with a lid until the fish is cooked through, 3-4 mins. IMPORTANT: The fish is cooked when opaque in the middle.
When everything is ready, add the lime zest to the rice and carefully stir through with a fork. Add the coriander and a squeeze of lime juice to the curry, taste and season with salt and pepper.
Divide the rice between bowls then spoon over the fish curry. Top with the spring onion and serve with lime wedges alongside for squeezing. Enjoy!
