Yellow Seabass Curry

with Green Beans and Basmati Rice
Enjoy this light curry, packed with flavour!
1,540 Reviews
Cals 606 · Prot 42 · Carbs 93 · Fat 9
Family-Friendly
Calorie smart
Try Hello Chef Now
30 min
Yellow Seabass Curry with Green Beans and Basmati Rice
Enjoy this light curry, packed with flavour!
1,540 Reviews
Cals 606 · Prot 42 · Carbs 93 · Fat 9
Family-Friendly
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Seabass 6*
330 Grams
Shallots
1 Piece
Garlic cloves
2 Piece
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 Piece
Vegetable stock cube
0.5 Piece
Salt
0.5 Tsp
Fish sauce 6*
10 ML
Sweet chilli sauce
40 ML
Natural yogurt 4*
170 Grams
Lime
1 Piece
Rice
Basmati rice
150 Grams
Water
300 ML

Allergens

*6 Fish, *4 Milk
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.

Before you start

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

Instructions

Prep

1 Prep

Rinse the basmati rice thoroughly. 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.
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.
Boil rice

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.
Start curry

3 Start curry

Meanwhile, heat a large saucepan over a medium heat with a drizzle of oil. Once hot, add the shallots with a pinch of salt and fry for 3 min. Add the garlic, curry powder and turmeric and fry for 1 min further. Add the measured water, green beans, lime leaves and 0.5/1/1 stock cube. Cover and simmer for 4 min.
Fry fish

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.
Finish curry

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 well. Season to taste.
Serve

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.
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