Basa with Creamy Vegetable Curry
over rice with crispy fried onions0.0(133)
Calories
:
831 kcalProtein
:
34.3g proteinTotal
:
10 minutesDifficulty
:
EasyAllergens:
- Vis
- Melk (inclusief lactose)
- Tarwe
- Sesamzaad
- Gluten
- Pinda's
- Noten
- May contain traces of allergens
The garlic-ginger-chili mix in this recipe delivers the perfect balance of savoury, zesty and spicy – conveniently pre-chopped, so you can have these bold flavours on the table in no time!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 for the sauce
½ tablespoon
[Reduced salt] ketjap manis
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3475 kJ
Calories831 kcal
Fat35 g
Saturated Fat13.6 g
Carbohydrate93.6 g
Sugar17.9 g
Dietary Fiber9.2 g
Protein34.3 g
Salt1.8 g
Potassium36 mg
Calcium6.4 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
1
- Boil plenty of water in a pot or saucepan.
- Cook the rice for 8 - 10 minutes or until done, then drain and set aside.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat.
- Fry the vegetable mix with the garlic-ginger-chili mix* for 5 - 6 minutes.
*Take care, this ingredient is spicy! Use as preferred.
2
- Add the African-inspired spice mix, the cream and the water for the sauce, then crumble in the stock cube (see pantry for amount).
- Mix well to combine and bring to a boil.
- Cut the lime into six wedges.
- Squeeze one lime wedge per person directly into the curry, then season to taste with salt and pepper.
3
- Pat the fish dry with kitchen paper.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the fish for 3 minutes on one side, then flip and fry for 2 more minutes.
- Add the ketjap and some sambal as preferred, then cook for 1 more minute.
4
- Serve the rice on plates with everything else alongside.
- Garnish with the crispy onions and serve any remaining lime wedges on the side.
