Mumbai White Fish & Cauliflower Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mumbai White Fish & Cauliflower Curry

Mumbai White Fish & Cauliflower Curry

with Garlic Rice & Coriander

This deeply flavourful fish and cauliflower curry is like a golden sunset. Filled to the brim with bright veggies and tender white fish, we reckon this beaming bowl will add the spice you never knew you needed to your night.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Allergens:
Milk
fish

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

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1

carrot

½

Onion

3 clove

garlic

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 packet

Smooth Dory Fillets

(Contains fish; )

1 sachet

Mumbai Spice Blend

1 packet

Tomato Paste

1 sachet

Chicken-Style Stock Powder

1 packet

Coconut Milk

1 packet

coriander

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1.25 cup

water (for the rice)

1 tsp

honey

¼ cup

water (for the sauce)

sideBannerName

Nutrition Values

Energy (kJ)2235 kJ
Calories534 kcal
Fat36.2 g
of which saturates21.5 g
Carbohydrate55.1 g
of which sugars18.1 g
Dietary Fibre12.1 g
Protein27.1 g
Sodium2216 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.

Utensils

Baking Paper
Baking Tray
Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower (including stalk!) into small florets. Cut carrot into bite-sized chunks. Cut onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

2
2

• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the 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 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

3
3

• Discard any liquid from smooth dory fillet packaging. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Season fish on both sides with salt and pepper. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a plate.

TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

4
4

• Return frying pan to medium-high heat with a drizzle of olive oil if needed. Cook Mumbai spice blend, tomato paste and remaining garlic until fragrant, 1-2 minutes. • Add chicken-style stock powder, coconut milk, the honey and water (for the sauce). Simmer until the sauce has slightly thickened, 3-4 minutes.

5
5

• Remove pan from heat, add roast veggies and flake in fish, stirring to combine. Season to taste.

6
6

• Divide garlic rice between bowls. • Top with Mumbai white fish and cauliflower curry. • Tear over coriander to serve. Enjoy!