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Coconut Fish Curry

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 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

1 sachet(s)

Dried Chilli Flakes

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)2369 kJ
Energy (kcal)566 kcal
Fat13.2 g
of which saturates7.9 g
Carbohydrate81.2 g
of which sugars12.6 g
Dietary Fiber2 g
Protein32.2 g
Cholesterol0 mg
Salt1.84 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

Zester
Grater
Pan with Lid
Pot with Lid

Instructions

Cook the Rice
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).
Get Prepped
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.
Start the Curry
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.
Add the Fish
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.
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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