Coconut Fish Curry
with coriander and lemon
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.
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
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
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.
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.
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.
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.
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.
