How It Works

Fried Seabream and Roasted Vegetables

Name: Fried Seabream and Roasted Vegetables with Curry Rice
Cook time: 30 min
Ingredients: 330.00 Grams of Seabream; 1.00 Tbsp of Olive oil; 1.00 Tsp of Salt; 0.50 Tsp of Black pepper; 1.00 Pieces of Eggplant; 2.00 Pieces of Small zucchini; 1.00 Pieces of Carrot; 1.00 Tbsp of Olive oil; 1.00 Pieces of Red onion; 3.00 Pieces of Garlic cloves; 2.00 Tbsp of Olive oil; 5.00 Grams of Curry powder; 150.00 Grams of Basmati rice; 300.00 ML of Water; 1.00 Pieces of Chicken stock cube; 0.50 Tsp of Salt; 100.00 Grams of Green peas; 2.00 Pieces of Eggs; 1.00 Pieces of Lime; 15.00 Grams of Fresh coriander

with Curry Rice

A veggie-packed take on Kedgeree!

Cals 747 · Prot 58 · Carbs 93 · Fat 16

Family-Friendly

Try Hello Chef Now

30 min

A veggie-packed take on Kedgeree!

Cals 747 · Prot 58 · Carbs 93 · Fat 16

Family-Friendly

Try Hello Chef Now

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Ingredients

Number of People:

Fish

Seabream

330 Grams

Olive oil

1 Tbsp

Salt

1 Tsp

Black pepper

0.5 Tsp

Veggies

Eggplant

1 Piece

Small zucchini

2 Pieces

Carrot

1 Piece

Olive oil

1 Tbsp

Rice

Red onion

1 Piece

Garlic cloves

3 Pieces

Olive oil

2 Tbsp

Curry powder

5 Grams

Basmati rice

150 Grams

Water

300 ML

Chicken stock cube

1 Piece

Salt

0.5 Tsp

Green peas

100 Grams

To serve

Eggs

2 Pieces

Lime

1 Piece

Fresh coriander

15 Grams

Tips for fussy eaters

Separate some of the rice and cook it plain. Serve all the components separately.

Pro tip

Grind some black pepper on top, or spice the whole thing up with sriracha or sambal oelek.

Before you start

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

Instructions

1 Roast veggies

Preheat the oven to 225°C. Cut eggplant to cubes. Cut zucchini to chunks. Peel and cut carrots to coins. In a bowl, coat the veggies with olive oil. Pour on an oven tin lined with baking paper. Roast for about 25 minutes until nicely browned.

2 Prepare rice

Meanwhile, peel and mince onion and garlic. Heat oil in a large pan over medium-high heat. Fry onion for 5 minutes. Add garlic, curry powder, and rice. Cook, stirring, for 2–3 minutes. Add water and stock cube. Bring to a boil, stir once, cover, and reduce the heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Season with salt to taste. Finally fold in the green peas.

3 Boil eggs

While the rice is cooking, boil eggs for about 7 minutes. Submerge in cold water, then peel and halve.

4 Fry fish

Heat oil in a pan over high heat. Fry the fish fillets until cooked through but still juicy (do not overcook). Season with salt and pepper.

5 Combine

Mix the roasted vegetables in the rice, or serve them on top of the rice. Divide to plates and top with fried fish and halved eggs. Finish with lime wedges and chopped fresh coriander.

Tips for fussy eaters

Separate some of the rice and cook it plain. Serve all the components separately.

Pro tip

Grind some black pepper on top, or spice the whole thing up with sriracha or sambal oelek.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.