Yellow Seabream Curry

Name: Yellow Seabream Curry with Green Beans and Basmati Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 330 Grams of Seabream; 1 Piece of Shallots; 2 Piece of Garlic cloves; 150 Grams of Green beans; 15 Grams of Fresh coriander; 1 Tbsp of Vegetable oil; 4 Grams of Curry powder; 2 Grams of Turmeric powder; 200 ML of Water; 3 Piece of Lime leaves; 1 Piece of Vegetable stock cube; 1 Tsp of Salt; 10 ML of Fish sauce; 40 ML of Sweet chilli sauce; 170 Grams of Natural yogurt; 1 Piece of Lime; 150 Grams of Basmati rice; 300 ML of Water

with Green Beans and Basmati Rice

Enjoy this light curry, packed with flavour!

423 Reviews

Cals 638 · Prot 52 · Carbs 105 · Fat 7

Family Friendly

30 min

Yellow Seabream Curry with Green Beans and Basmati Rice

Enjoy this light curry, packed with flavour!

423 Reviews

Cals 638 · Prot 52 · Carbs 105 · Fat 7

Family Friendly

Ingredients

Curry

Seabream 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 15*

1 Piece

Salt

0.5 Tsp

Fish sauce 6*10*

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, *15 Celery, *10 Wheat, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2670 / 638
Fats (g)	7.2
of which saturated (g)	2.4
Carbohydrates (g)	105
of which sugars (g)	21
Fibers (g)	7.1
Proteins (g)	52.2
Salt (g)	1.9

*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

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.

2 Boil rice

Drain the basmati rice.
Add the rice, a pinch of salt and the measured water to a pan with a lid.
Bring to a boil over a high heat.
Once boiling, reduce the heat to low and cover.
Cook for 10-12 min or until the water is absorbed and the rice is cooked.
Once cooked, remove the pan from heat.
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.
Fry for 3 min.
Add the garlic, curry powder and turmeric.
Fry for 1 min further.
Add the measured water, green beans, lime leaves and 0.5 stock cube.
Cover and simmer for 4 min.

4 Fry fish

Meanwhile, pat the seabream fillets dry with kitchen paper.
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 seabream, skin-side down.
Fry for 4 min or until crispy.
Once crispy, flip.
Cook for 1-2 min further.

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 curry to taste.

6 Serve

Stir half of the coriander and a squeeze of lime juice through the curry.
Serve the Yellow Seabream on top of the Curry with Green Beans and Basmati Rice.