Coconut Hake Curry
with coriander and lime0.0(0)
Calories
:Â
755 kcalProtein
:Â
32.9g proteinTotal
:Â
35 minutesDifficulty
:Â
MediumAllergens:
- Fish
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Onion
1 unit(s)
Garlic
1 unit(s)
Carrot
1 pack(s)
Coconut Milk
1 sachet(s)
North Indian Style Spice Mix
150 grams
Rice
5 grams
Coriander
1 sachet(s)
Vegetable Stock
½ unit(s)
Lime
1 sachet(s)
Dried Chilli Flakes
1 pack(s)
Passata
250 grams
Hake
(Contains: Fish)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3157 kJ
Energy (kcal)755 kcal
Fat25.3 g
of which saturates16.9 g
Carbohydrate95.8 g
of which sugars20.2 g
Dietary Fiber7.6 g
Protein32.9 g
Salt2.6 g
Potassium167 mg
Calcium19.3 mg
Iron0.4 mg
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
Cooking steps
1
- Rinse the rise to remove excess starch. Pour 300ml cold salted water (per 2P) 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.
- Remove the pot 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, quarter lengthways and chop widthways 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, coconut milk and passata.
- Simmer, covered, over medium-low heat, 10-12 mins. Season to taste with salt and pepper.
4
- Cut each fish fillet into four equal-sized pieces. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- When 6-8 mins of cooking time remain, add the fish to the pan, then continue to cook 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 (use all for 4P and 6P). Cut into thick wedges.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with the fish curry.
- Garnish with lime zest and coriander.
- Serve with lime wedges alongside for squeezing over.
