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Bengal Fish Curry

Bengal Fish Curry

with Basmati Rice

4.0(321)

Recipe Development TeamUpdated on April 01, 2026

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Get up to $230 off

Calories

:

3290 kcal

Protein

:

39.4g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Not Suitable for Coeliacs

Allergens:

Fish
Milk
Gluten
Wheat
Wheat
Gluten
Soy
May contain traces of allergens

Our rich Bengal curry is a stellar way to bring fish to your dinner table. It's full of aromatic flavours and ready in just 30 minutes. To make the perfect rice, avoid the temptation to lift the lid before it's ready – it cooks in its own steam!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 unit

brown onion

1 knob

ginger

2 clove

garlic

1 unit

carrot

1 bag

baby spinach leaves

1 packet

white fish fillets

(Contains: Fish)

1 sachet

brown mustard seeds

(Contains: Gluten, Wheat)

¾ tub

Bengal curry paste

1 tin

coconut cream

Not included in your delivery

tbs

olive oil

1.5 cup

water (for the rice)

20 g

butter

(Contains: Milk)

¼ tsp

salt

0.55 cup

water (for the curry)

Nutritional Values

per serving

Calories3290 kcal

Fat30.4 g

of which saturates17.9 g

Carbohydrate80.3 g

of which sugars9.8 g

Protein39.4 g

Sodium1540 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Lid

•Medium Pan

Cooking Steps

COOK THE RICE

1

In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

GET PREPPED

2

While the rice is cooking, finely chop the brown onion. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Grate the carrot (unpeeled). Roughly chop the baby spinach leaves. Cut the white fish fillets into 2cm pieces.

START THE CURRY

3

In a large saucepan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the ginger, garlic and carrot and cook until fragrant, 1 minute. Add the brown mustard seeds and Bengal curry paste (see ingredients list). Cook, stirring, until fragrant, 2 minutes.

ADD THE VEGGIES & FISH

4

Add the coconut cream, water (for the curry) and the salt to the large saucepan and stir until well combined. Simmer until thickened slightly, 3-4 minutes. Add the fish and cook, stirring occasionally, until just cooked through, 3-4 minutes.

STIR THROUGH THE SPINACH

5

Stir through the chopped spinach until just wilted, 1 minute.

serve

6

Divide the basmati rice between bowls and top with the Bengal fish curry.

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