Quick White Fish & Veggie Bengali Curry
with Garlic Rice & Cashews
If you’re looking for a cosy meal to add to the table, we can’t recommend this rich fish curry enough. Let the warm flavours of the Mumbai spice and coconut add an extra layer and you’ll be humming in bliss with every bite.
The recent weather conditions across New Zealand have 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!
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
2 clove
garlic
1 packet
basmati rice
1 bag
green beans
1 packet
Smooth Dory Fillets
(Contains fish; )
1 packet
tomato paste
1 packet
coconut milk
½ tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 bag
baby spinach leaves
1 packet
Roasted Peanuts & Cashew Mix
(Contains Peanut, Tree Nuts; )
1 packet
Bengal Curry Paste
1 sachet
Mumbai Spice Blend
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
⅓ cup
water (for the curry)
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat 1/2 the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, and 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 water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim and halve green beans. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • 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 paper towel-lined plate.
TIP: The fish is cooked through when it turns from translucent to white!
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook green beans until tender, 4-5 minutes. • SPICY! This curry paste is hot, use less if you're sensitive to heat! Reduce heat to medium-low, then add tomato paste, Bengal curry paste and Mumbai spice blend and cook, stirring, until fragrant, 1-2 minutes. • Add coconut milk, the water (for the curry), brown sugar and remaining butter and cook until reduced, 1-2 minutes. • Add fish and baby spinach leaves and gently stir to break up fish.
• Divide garlic rice between bowls. • Top with white fish and veggie Bengali curry. • Garnish with roasted peanut & cashew mix. Enjoy!