Richly Fragrant Fish Curry with Naan & Pak Choi
over rice with coriander, lime & courgetteCalories
:
880 kcalProtein
:
41.3g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Tarwe
- Gluten
- Soja
- Mosterd
- Vis
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Onion
1.25 teaspoon
Fresh ginger
½ piece
Courgette
¼
Tomato paste
75 milliliters
Coconut milk
½ piece
Naan with herbs
(Contains: Tarwe, Gluten)
½ piece
Pak choi
½ piece
Garlic
½ piece
Lime
½ sachet(s)
Yellow curry paste
(Contains: Soja, Mosterd May be present: Mosterd, Soja)
75 g
Basmati rice
5 g
Fresh coriander
(May be present: Selderij)
1 piece
Skin-on hake fillet
(Contains: Vis)
Not included in your delivery
½ tablespoon
Olive oil
to taste
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3683 kJ
Calories880 kcal
Fat33.1 g
Saturated Fat14.3 g
Carbohydrate109.1 g
Sugar14.1 g
Dietary Fiber9.2 g
Protein41.3 g
Salt2.5 g
Potassium584.6 mg
Calcium104.3 mg
Iron1.8 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.
Cooking Steps
1
- Preheat the oven to 200°C.
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- Chop the onion and crush or mince the garlic. Peel the ginger and then mince it or use a microplane as preferred.
- Slice the courgette into rounds of no more than 0.5cm thickness.
2
- Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the onion with the garlic and the ginger for 1 - 2 minutes.
- Add the courgette and the white part of the pak choi, then fry for 5 - 7 more minutes.
3
- Add the green part of the pak choi, the curry paste, the tomato paste and the coconut milk. Simmer for 2 - 3 minutes, seasoning to taste with salt and pepper.
- Add the fish and then poach for 7 - 9 minutes, covered.
- Meanwhile, heat the naan in the oven for 2 - 3 minutes.
- Zest and quarter the lime. Roughly chop the coriander.
4
- Season the curry with the lime zest and some soy sauce as preferred, along with the juice of a quarter lime per person.
- Serve the rice on deep plates and top with the curry.
- Serve the naan and any remaining lime wedges alongside.
- Garnish with the coriander to finish.
