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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
baby spinach leaves
white fish fillets(ContainsFish)
brown mustard seeds(ContainsGlutenMay be present Gluten)
Bengal curry paste
water (for the rice)
water (for the curry)
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!
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.
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 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 chopped spinach until just wilted, 1 minute.
Divide the basmati rice between bowls and top with the Bengal fish curry.