Paddington's Hake Curry Escape
over rice with green beans & coriander
Embark on a culinary adventure with recipes inspired by Peruvian and British flavours, to celebrate 'Paddington in Peru' (in cinemas from January 23rd). Choose this recipe for the chance to win an unforgettable trip to London!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Jasmine rice
1 piece
Skin-on hake fillet
(Contains: Vis)
½ piece
Garlic
25 g
Chopped onion
5 g
Ginger paste
50 g
Pre-cut green beans
5 g
Fresh coriander
(May be present: Selderij)
½ pack
Chopped tomatoes
50 milliliters
Coconut milk
½ sachet(s)
Peruvian-style spice mix
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
Not included in your delivery
½ tablespoon
Sunflower oil
¼ piece
Low sodium vegetable stock cube
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Boil the rice for 6 minutes, then add the green beans and boil for 4 - 6 more minutes.
- Drain and set aside.
- In the meantime, heat a drizzle of sunflower oil in a deep frying pan over medium-high heat.
- Fry the chopped onion with the curry powder and ginger paste for 2 - 3 minutes.
- Crush or mince the garlic, then add it to the pan and fry for 1 minute.
- Add the chopped tomatoes, coconut milk and sugar, then bring to a boil and allow to simmer for 5 minutes. Season to taste with salt and pepper.
- Season the fish with the Peruvian-style spices.
- Add the fish to the pan, ensuring it's completely submerged in the sauce.
- Cover with the lid and allow the fish to poach for 2 - 3 minutes.
- In the meantime, roughly chop the coriander leaves.
- Fluff through the rice with a fork and season to taste with salt and pepper.
- Serve the rice in bowls and top with the tomato curry and the fish.
- Garnish with the coriander.
