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South American Recipes

Coconut Fish Curry

Coconut Fish Curry

Coconut Fish Curry

with coriander and lemon

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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:

Calorie Smart

Allergens:

Fish

•Celery

The quantities provided above are averages only.

Total35 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Onion

1 unit(s)

Garlic

1 unit(s)

Carrot

½ pack(s)

Coconut Milk

1 sachet(s)

North Indian Style Spice Mix

½ pack(s)

Chopped Tomatoes

150 grams

Rice

250 grams

Hake

(Contains: Fish)

5 grams

Coriander

1 sachet(s)

Vegetable Stock

(Contains: Celery)

½ unit(s)

Lime

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kcal)569 kcal

Energy (kJ)2382 kJ

Fat12.8 g

of which saturates7.8 g

Carbohydrate81.5 g

of which sugars11.9 g

Dietary Fiber2 g

Protein32.9 g

Cholesterol0 mg

Salt1.8 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Pan with Lid

•Pot

•Lid

Cooking Steps

Get Prepped

1

Boil a pot of salted water for the rice.
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.

Start the Curry

2

Place a large pan over medium-low heat with a drizzle of oil.
Once hot, add the onion, garlic and North Indian spice mix. Fry for 2 mins.
Add the carrot, stock, 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.

Cook the Rice

3

Meanwhile, add the rice to the boiling water. Cook for 12-15 mins.
Drain in a sieve and pop back in the pan.
Cover with a lid and leave to the side until ready to serve.

Add the Fish

4

Cut the hake into 4 equal-sized pieces. IMPORTANT: Wash your hands and equipment after handling raw fish. The 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.

Make Your Garnish

5

Roughly chop the coriander, stalks and all.
Zest half the lime (double for 4p). Cut into thick wedges.

Finish and Serve

6

Divide the rice and fish curry between bowls.
Garnish with lime zest and coriander.
Serve with lime wedges alongside.

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