Golden Goan-inspired Fish Curry
with fluffy rice and corianderCalories
:
751 kcalProtein
:
32.9g proteinTotal
:
35 minutesDifficulty
:
EasyBlender Needed
Allergens:
- Fish
- Mustard
- Spelt (wheat)
- Cereals containing gluten
- Kamut (wheat)
- Mustard
- Oats
- Rye
- Wheat
- Barley
- Khorasan (wheat)
- Milk
- May contain traces of allergens
Bring the sun-soaked shores of Goa straight to your plate. This vibrant coastal classic features tender, flaky fillets of Basa gently simmered in a velvety, golden-hued coconut milk broth.
Ingredients
Serving amount
240 grams
Basa Fillet
(Contains: Fish)
150 grams
Rice
5 grams
Coriander
1 unit(s)
Chilli
2 unit(s)
Onion
2 unit(s)
Garlic
2 unit(s)
Tomato
1 unit(s)
Lime
1 pack(s)
Coconut Milk
1 sachet(s)
Curry Powder
(May be present: Spelt (wheat), Cereals containing gluten, Kamut (wheat), Mustard, Oats, Rye, Wheat, Barley, Khorasan (wheat), Milk)
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3141 kJ
Energy (kcal)751 kcal
Fat28.8 g
of which saturates16.4 g
Carbohydrate91 g
of which sugars12.6 g
Dietary Fiber6.4 g
Protein32.9 g
Salt1.3 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 your delivered box.
Cooking Steps
1
- Rinse the rice 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 from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Halve, peel and chop the onion into small pieces.
- Cut the tomato into 2cm chunks.
- Peel and grate the garlic and ginger. Use a teaspoon to easily scrape away the ginger's peel.
- Roughly chop the coriander (stalks and all).
- Halve the chilli and discard the core and seeds. Finely chop (use less if you don't like spice). Quarter the lime.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry onion and tomato until softened, 3-4 mins.
- Add garlic, ginger, chilli and korma paste and cook until fragrant, 30 secs.
- Add coconut milk and 150ml water (per 2P) and bring to the boil.
- Cover with a lid, reduce the heat to medium and simmer until slightly reduced, 4-5 mins. Season to taste with salt, pepper and sugar.
4
- Blend until smooth. Once the sauce is smooth, return to the pan.
TIP: If you don't have a blender, mash with a potato masher to achieve a rustic consistency.
5
- Place a pan over medium-high heat with a drizzle of oil.
- Pat the basa dry with kitchen paper and season with the curry powder, salt and pepper.
- Once hot, lay the fillets into the pan and cook for 4-5 mins.
- Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
6
- Divide the rice between bowls and top with the fried basa.
- Pour over the curry sauce.
- Squeeze in the juice of 1-2 lime wedges and scatter over the chopped coriander.
- Serve with any remaining lime wedges alongside.
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