Name: African Curry with Basa Fillet with fried onions and lime
Total time: 10 min
Yield: 2
Cuisine: French
Ingredients: 2 piece Basa fillet; 150 g White long grain rice; 400 g Vegetable mix with cabbage; 20 g Garlic-ginger-chili mix; 150 g Cooking cream; 30 g Crispy fried onions; 1 piece Lime; 1 sachet(s) African-inspired spice mix; 2 tablespoon Sunflower oil; ½ piece Low sodium vegetable stock cube; 50 milliliters Water; to taste Sambal; 1 tablespoon [Reduced salt] ketjap manis; to taste Salt and pepper

HelloFresh

Recipes

African Curry with Basa Fillet

with fried onions and lime

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Allergens:

Vis

•Melk (inclusief lactose)

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Basa fillet

(Contains: Vis)

75 g

White long grain rice

200 g

Vegetable mix with cabbage

10 g

Garlic-ginger-chili mix

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

15 g

Crispy fried onions

(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)

½ piece

Lime

½ sachet(s)

African-inspired spice mix

Not included in your delivery

1 tablespoon

Sunflower oil

¼ piece

Low sodium vegetable stock cube

25 milliliters

Water

to taste

Sambal

½ tablespoon

[Reduced salt] ketjap manis

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3460 kJ

Calories827 kcal

Fat35 g

Saturated Fat13.6 g

Carbohydrate93.6 g

Sugar17.5 g

Dietary Fiber11.5 g

Protein32.6 g

Salt1.8 g

Potassium30 mg

Calcium5.6 mg

Iron0.1 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

•Pan

•Casserole

•Tall-Sided Pan

•Paper Towel

Cooking Steps

Boil plenty of water in a pot or saucepan and cook the rice for 8 - 10 minutes or until done.
Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Add the garlic-ginger-chili mix* and vegetables and fry for 5 - 6 minutes.

*Take care, this ingredient is spicy! Use as preferred.

Pat the fish dry with kitchen paper.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the fish for 3 minutes per side.
In the last minute add the ketjap and sambal to taste (see Tip).

Tip: If you don’t have ketjap at home, you can substitute by combining equal parts soy sauce and sugar.

Add the African-inspired herb mix and cooking cream to the curry, along with the water (see pantry for amount) and crumble in the stock cube. Bring to a boil.
Cut the lime into six wedges. Squeeze one wedge per person into the curry.
Season the curry with salt and pepper to taste.

Serve the rice on plates.
Serve the curry along side and top with the fish.
Garnish the fish with the fried onions and serve with any remaining lime wedges.

Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.