Mild Indian White Fish Curry
with Roasted Veggies & Basmati Rice
A mild heat from the curry mixed in with fresh fish and veggies is a power battle that you don’t want to miss because both will be fighting for your tastebuds’ attention. In the end, both the soothing curry and rejuvenating white fish are winners and that’s why this dinner will come out on top!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
carrot
1
parsnip
1 sachet
curry powder
1 packet
basmati rice
1 packet
Smooth Dory Fillets
(Contains fish; )
½ packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
½ packet
tamarind paste
(May be present Egg, Milk, Fish, Soy, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Chicken-Style Stock Powder
1 tin
coconut milk
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tbs
brown sugar
20 g
butter (for the rice)
(Contains Milk; )
20 g
butter (for the curry)
1.5 cup
water (for the rice)
½ cup
water (for the curry)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and parsnip into bite-sized chunks. • Place veggies on a lined tray, sprinkle over curry powder and drizzle with olive oil. Season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• In a medium saucepan, heat the butter(for the rice) with a dash of olive oil over medium heat. • Add basmati rice, water(for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, pat smooth dory fillets dry with paper towel and season on both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook fish until just cooked through, 2-3 minutes each side. Transfer to a plate.
TIP: White fish is cooked through when the centre turns from translucent to white.
• When the veggies have 5 minutes remaining, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Add mild curry paste (see ingredients), tamarind paste (see ingredients), chicken-style stock powder, coconut milk, butter(for the curry), water(for the curry) and the brown sugar. Cook, stirring, until reduced, 2-3 minutes.
• Add fish, roasted veggies and baby spinach leaves to the curry and gently stir to break up the fish.
• Divide basmati rice between bowls. • Top with mild Indian white fish curry. Enjoy!