Cambodian Turmeric and Cod Curry

Name: Cambodian Turmeric and Cod Curry with Rice and Baby Sweetcorn
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Cod fillet; 150 Grams of Fresh baby corn; 1 Pieces of Shallots; 30 Grams of Ginger; 2 Pieces of Garlic cloves; 1 Pieces of Lemongrass; 150 ML of Water; 20 ML of Sweet soy sauce; 15 ML of Fish sauce; 1 Pieces of Lime leaves; 1 Tbsp of Olive oil; 2 Grams of Turmeric powder; 200 ML of Coconut milk; 1 Tsp of Black pepper; 1 Pieces of Lime; 1 Pieces of Small red chilli; 15 Grams of Fresh basil; 150 Grams of Basmati rice; 300 ML of Water

with Rice and Baby Sweetcorn

This Cambodian-inspired dish is flavoured with fresh aromatics like ginger, lemon grass and lime leaves.

Cals 719 · Prot 46 · Carbs 104 · Fat 19

Family Friendly

30 min

Cambodian Turmeric and Cod Curry with Rice and Baby Sweetcorn

This Cambodian-inspired dish is flavoured with fresh aromatics like ginger, lemon grass and lime leaves.

Cals 719 · Prot 46 · Carbs 104 · Fat 19

Family Friendly

Ingredients

Curry

Cod fillet 6*

350 Grams

Fresh baby corn

150 Grams

Shallots

1 Piece

Ginger

30 Grams

Garlic cloves

2 Pieces

Lemongrass

1 Piece

Water

150 ML

Sweet soy sauce 9*10*11*14*

20 ML

Fish sauce 6*10*

15 ML

Lime leaves

0.7 Pieces

Olive oil

1 Tbsp

Turmeric powder

2 Grams

Coconut milk

200 ML

Black pepper

0.5 Tsp

Lime

1 Piece

Small red chilli

1 Piece

Fresh basil

15 Grams

Rice

Basmati rice

150 Grams

Water

300 ML

Allergens

*6 Fish, *9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3052 / 719
Fats (g)	19.3
of which saturated (g)	10.9
Carbohydrates (g)	104
of which sugars (g)	13
Fibers (g)	8.3
Proteins (g)	45.5
Salt (g)	2.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables and fish

Chop cod into bite-size pieces. Slice baby corn into rounds. Peel and finely slice shallots. Peel and grate ginger. Peel and crush garlic. Bash lemon grass with something heavy like a rolling pin until it splits, then slice it into three pieces.

2 Boil rice

Add basmati rice and water to a pan with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low and cook with the lid on for 10-12 minutes or until all the water has absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

3 Make stock

Meanwhile, boil the water and add the lemon grass, soy sauce, fish sauce and lime leaves to infuse.

4 Fry aromatics

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the turmeric and shallots and fry for 2-3 minutes. Add the ginger and garlic and fry for a further 1 minute.

5 Add fish and stock

Reduce the heat to low, add the lemon grass stock, coconut milk and baby corn to the pan and let simmer for 10 minutes or until thickened slightly. Once thickened slightly, add the cod pieces and simmer for a further 5 minutes. Season generously with black pepper.

6 Prep garnishes

Meanwhile, slice lime into wedges. Finely slice red chilli. Pick basil from stalks. Squeeze the juice from half of the lime wedges into the curry. Serve the curry over the basmati rice and garnish with the basil leaves, red chilli slices and a lime wedge.

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