Fried Seabream and Roasted Vegetables

with Curry Rice

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Instructions

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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.

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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.

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3 Boil eggs

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

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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.

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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.

A veggie-packed take on Kedgeree!

Cooking Time: 30 min

Cals 747 · Prot 58 · Carbs 93 · Fat 16

Dairy-Free

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

A veggie-packed take on Kedgeree!

Cooking Time: 30 min

Cals 747 · Prot 58 · Carbs 93 · Fat 16

Dairy-Free

Instructions

photo

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.

photo

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.

photo

3 Boil eggs

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

photo

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.

photo

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.

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
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