Yellow Seabass Curry

with Green Beans and Basmati Rice

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Instructions

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1 Prep

Rinse the basmati rice thoroughly (see pro tip!). Soak. Peel and finely slice the shallots. Peel and mince the garlic. Trim the green beans and cut them in half. Chop the coriander leaves

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2 Boil rice

Drain the basmati rice. Add the rice, a pinch of salt and the measured water 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.

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3 Start curry

Meanwhile, heat a large saucepan over a medium heat with a drizzle of oil. Once hot, add the sliced shallots with a pinch of salt and fry for 3 min. Add the garliccurry powder and turmeric and fry for 1 min further. Add the measured watergreen beanslime leaves and stock cube. Cover and simmer for 4 min.

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4 Fry fish

Meanwhile, pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a large non-stick pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1-2 min further.

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5 Finish curry

Once the green beans are tender, remove the pan from the heat. Add the fish sauce, sweet chilli sauce and natural yogurt. Whisk. Season.

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6 Serve

Stir half of the coriander and a squeeze of lime juice through the curry. Divide the curry and rice among plates and top with the seabass.

Tips for fussy eaters

Use coconut milk instead of yogurt.

Pro tip

The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Enjoy this light curry, packed with flavour!

Cooking Time: 30 min

Cals 599 · Prot 43 · Carbs 86 · Fat 8

Ingredients

Number of people

Curry

Seabass 330 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Green beans 150 Grams
Fresh coriander 15 Grams
Vegetable oil 1 Tbsp
Curry powder 4 Grams
Turmeric powder 2 Grams
Water 200 ML
Lime leaves 3 Pieces
Vegetable stock cube 0.5 Pieces
Salt 0.5 Tsp
Fish sauce 10 ML
Sweet chilli sauce 40 Grams
Natural yogurt 170 Grams
Lime 1 Piece

Rice

Basmati rice 150 Grams
Water 300 ML

Enjoy this light curry, packed with flavour!

Cooking Time: 30 min

Cals 599 · Prot 43 · Carbs 86 · Fat 8

Instructions

photo

1 Prep

Rinse the basmati rice thoroughly (see pro tip!). Soak. Peel and finely slice the shallots. Peel and mince the garlic. Trim the green beans and cut them in half. Chop the coriander leaves

photo

2 Boil rice

Drain the basmati rice. Add the rice, a pinch of salt and the measured water 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.

photo

3 Start curry

Meanwhile, heat a large saucepan over a medium heat with a drizzle of oil. Once hot, add the sliced shallots with a pinch of salt and fry for 3 min. Add the garliccurry powder and turmeric and fry for 1 min further. Add the measured watergreen beanslime leaves and stock cube. Cover and simmer for 4 min.

photo

4 Fry fish

Meanwhile, pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a large non-stick pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1-2 min further.

photo

5 Finish curry

Once the green beans are tender, remove the pan from the heat. Add the fish sauce, sweet chilli sauce and natural yogurt. Whisk. Season.

photo

6 Serve

Stir half of the coriander and a squeeze of lime juice through the curry. Divide the curry and rice among plates and top with the seabass.

Tips for fussy eaters

Use coconut milk instead of yogurt.

Pro tip

The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Ingredients

Number of people

Curry

Seabass 330 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Green beans 150 Grams
Fresh coriander 15 Grams
Vegetable oil 1 Tbsp
Curry powder 4 Grams
Turmeric powder 2 Grams
Water 200 ML
Lime leaves 3 Pieces
Vegetable stock cube 0.5 Pieces
Salt 0.5 Tsp
Fish sauce 10 ML
Sweet chilli sauce 40 Grams
Natural yogurt 170 Grams
Lime 1 Piece

Rice

Basmati rice 150 Grams
Water 300 ML
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