Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Rinse the basmati rice thoroughly. Soak. Peel and finely slice the shallots. Peel and mince the garlic. Trim the greenbeans and cut them in half. Chop the corianderleaves.
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.
2 Boil rice
Drain 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 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, currypowder and turmeric and fry for 1 min further. Add the measuredwater, greenbeans, limeleaves and 0.5/1/1 stockcube. Cover and simmer for 4 min.
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.
5 Finish curry
Once the greenbeans are tender, remove the pan from the heat. Add the fish sauce, sweet chilli sauce and naturalyogurt. Whisk well. Season to taste.
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.