Coconut Fish Curry
with coriander and lime
Fish curry is a popular genre of dish in Indian cuisine which can take many different forms. The creaminess in this particular recipe comes in the form of coconut milk, which also helps to temper the mild spices in this dish.
Tags:
Under 650 calories
Allergens:
Fish
•Celery
Total Time35 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
1 piece
Onion
1 piece
Garlic
1 piece
Carrot
½ pack
Coconut Milk
1 sachet
North Indian Style Spice Mix
½ pack
Chopped Tomatoes
150 g
Rice
250 g
Hake
(Contains Fish)
5 g
Coriander
1 sachet
Vegetable Stock
(Contains Celery)
½ piece
Lime
1 sachet
Dried Chilli Flakes
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kcal)564 kcal
Energy (kJ)2361 kJ
Fat12.8 g
of which saturates7.8 g
Carbohydrate81 g
of which sugars12.2 g
Dietary Fiber2 g
Protein32.1 g
Cholesterol0 mg
Salt1.81 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Zester
•Grater
•Pan with Lid
Instructions
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins then remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, peel and grate the garlic.
- Halve, peel and finely chop the onion.
- Trim the carrot and cut it into small pieces.
- Stir the coconut milk or shake the packet to dissolve any lumps.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion, carrot, garlic, chilli flakes (use less if you don't like spice) and North Indian spice mix. Cook until softened, 4-5 mins.
- Add the stock powder, half the coconut milk and half the chopped tomatoes (double both for 4p).
- Simmer, covered, for 12-15 mins over medium-low heat. Season to taste with salt and pepper.
4
- Cut the hake into 4 equal-sized pieces. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- In the last 6-8 mins, add the fish to the pan and continue cooking over medium-low heat.
- Loosen the sauce with a splash of water if necessary.
- Season to taste with salt and pepper.
5
- Roughly chop the coriander, stalks and all.
- Zest half the lime (double for 4p). Cut into thick wedges.
6
- Divide the rice and fish curry between bowls.
- Garnish with lime zest and coriander.
- Serve with lime wedges alongside.