Super Quick Fish Curry
with Cardamon Rice
Do dark winter days have you daydreaming of blue skies and warm seas? We thought we would help cheer up a chilly winter’s night by transporting you to the Caribbean with these heart warming flavours! This tasty little curry is packed with beautiful fresh veggies and delicious seafood - winter be gone!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
Cardamom Pod
350
Basmati Rice
1
Red Onion
1
Red Pepper
1
Garlic Clove
1.5
Poudre de Colombo
(Contains Mustard)
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
20
Cornflour
1
Baby Spinach
425
Smoked Fish Mix
(Contains Fish, Crustaceans)
1
Greek Style Natural Yoghurt
(Contains Milk)
1
Lime
Not included in your delivery
700
Water for the Rice
400
Water
Nutritional information
Utensils
Instructions
Crack the cardamon pods with the bottom of a pan. Tip: You just want to crack the shell not smash it to pieces! Pop your cardamon pods in a pot with the water (amount specified in the ingredient list). Add a pinch of salt and the basmati rice and put on high heat. Once boiling, pop the lid on, reduce the heat to low and simmer your rice for 10 mins. After 10 mins, remove the pot from the heat and leave your rice to finish cooking in its own steam for another 10 mins.
Whilst your rice cooks, prepare your vegetables. Cut the red onion in half through the root. Peel and then slice into thin half moons. Remove the core from the red pepper and slice into ½cm wide strips. Peel and grate the garlic (or use a garlic press if you have one).
Heat a large frying pan over high heat and add a splash of oil. Add your onion and pepper and cook for 7 mins or until soft. Add your garlic and curry powder and cook for another minute until it smells fragrant. Add the vegetable stock pot and three-quarters of the water (amount specified in the ingredient list). Mix the cornflour with your remaining water and add this to your curry.
Bring your curry to the boil (make sure the stock pot has dissolved) and reduce the heat to low. Leave to simmer for 5 mins. It will thicken to a nice glossy consistency. After 5 mins, add the baby spinach and cook for another 2 mins. Once your spinach has wilted, add the seafood mix and cook for another 4-5 mins on a low heat. Tip: You want to gently poach the seafood, not boil it.
After 5 mins, check the prawns in your curry are cooked by making sure they are pink on the outside and white all the way through. Add the yoghurt, stir well and remove from the heat. Season with a generous pinch of salt and a good grind of black pepper. Squeeze in a good splash of lime juice
Remove your cardamon pods from your rice then fluff it up with a fork. Spoon a generous amount of rice onto each plate and make a well in the centre. Fill it with your seafood curry (share out your prawns equally!) and enjoy!
