Fried Seabream and Roasted Vegetables
with Curry Rice
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.
A veggie-packed take on Kedgeree!
Cooking Time: 30 min
Cals 747 · Prot 58 · Carbs 93 · Fat 16
Dairy-Free
Ingredients
Fish
Veggies
Rice
To serve
A veggie-packed take on Kedgeree!
Cooking Time: 30 min
Cals 747 · Prot 58 · Carbs 93 · Fat 16
Dairy-Free
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.
Ingredients
Fish
Veggies
Rice
To serve
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