Bengal Fish Curry
with Basmati Rice
Our rich Bengal curry is a stellar way to bring fish to your dinner table. It's full of aromatic flavours and ready in just 30 minutes. To make the perfect rice, avoid the temptation to lift the lid before it's ready – it cooks in its own steam!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
basmati rice
1 unit
onion
1 knob
ginger
2 clove
garlic
1 unit
carrot
1 bag
baby spinach leaves
1 packet
white fish fillets
(Contains fish; )
1 sachet
Brown Mustard Seeds
¾ tub
Bengal Curry Paste
1 tin
coconut milk
Not included in your delivery
tbs
olive oil
1.5 cup
water
20 g
butter
(Contains Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the brown onion. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Grate the carrot (unpeeled). Roughly chop the baby spinach leaves. Cut the white fish fillets into 2cm pieces.
In a large saucepan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the ginger, garlic and carrot and cook until fragrant, 1 minute. Add the brown mustard seeds and Bengal curry paste (see ingredients list). Cook, stirring, until fragrant, 2 minutes.
Add the coconut milk and the salt to the curry in the saucepan and stir until well combined. Simmer until thickened slightly, 3-4 minutes. Add the fish and cook, stirring occasionally, until just cooked through, 3-4 minutes.
Stir through the chopped baby spinach until just wilted, 1 minute
Divide the basmati rice between bowls and top with the Bengal fish curry.