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)
3059 / 731
Fats (g)
27
of which saturated (g)
16
Carbohydrates (g)
86
of which sugars (g)
4.1
Fibers (g)
8.3
Proteins (g)
46.6
Salt (g)
2.6
*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
Trim and finely chop the springonion. Roughly chop the tomatoes. Chop the cod into chunks.
2 Boil rice
Rinse the basmati rice. Add the rice, a pinch of salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
3 Start curry
Meanwhile, heat a pan over a medium heat with the coconut oil. Once hot, add the springonion and tomatoes with a pinch of salt and fry for 3 min until softened. Add the gingergarlicpaste, corianderpowder, turmeric and chillipowder(spicy!). Fry for 2 min further.
Tip!This one's spicy; if you prefer a mild curry, leave out the chilli powder.
4 Simmer
Add the coconutmilk, tamarindpaste, 0.5 stockcube and cod and simmer, covered, for 4 min or until the cod is cooked through.
Tip!You can tell when white fish is cooked by checking if the flesh flakes easily.
5 Cook broccolini
Meanwhile, trim the tenderstembroccoli and cook it in lightly salted boiling water for 5 min or until tender. Drain once cooked.
6 Serve
Chop the coriander leaves. Divide the rice and curry among bowls and serve the tenderstembroccoli alongside. Garnish with the crispy onions and coriander leaves.