HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBengal Fish Curry
Bengal Fish Curry

Bengal Fish Curry

with Basmati Rice

Read more

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!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

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.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

basmati rice

1 unit

brown onion

1 knob


2 clove


1 unit


1 bag

baby spinach leaves

1 packet

white fish fillets


1 sachet

brown mustard seeds

(ContainsGlutenMay be present Gluten)

¾ tub

Bengal curry paste

1 tin

coconut cream

Not included in your delivery


olive oil

1.5 cup

water (for the rice)

20 g



¼ tsp


0.55 cup

water (for the curry)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3290 kJ
Fat30.4 g
of which saturates17.9 g
Carbohydrate80.3 g
of which sugars9.8 g
Dietary Fibre0 g
Protein39.4 g
Cholesterol0 mg
Sodium1540 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.