This is one exotic dinner that ticks all the boxes and promises big on flavour. With rich aromatic flavours, succulent barramundi and turmeric rice to soak up the creamy sauce, your taste buds will be swimming with delight.
Unfortunately, this week's prawns were in short supply. Some customers will receive barramundi instead of prawns. Don't worry, the recipe will be just as delicious!
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.
Bengal curry paste
long red chilli
roasted cashews(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
water (for the rice)
water (for the curry)
Preheat the oven to 220°C/200°C fan-forced. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the turmeric (see ingredients list) and cook, until fragrant, 1 minute. Add the water (for the rice) and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people) 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 saucepan 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, chop the cauliflower into small florets. Place the cauliflower on an oven tray lined with baking paper. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
While the cauliflower is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the ginger. Cut the broccolini into 2cm chunks. Cut the barramundi into 2cm pieces.
Alternative Step 3 if you've received prawns: While the cauliflower is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the ginger. Cut the broccolini into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the garlic, ginger and Bengal curry paste and cook until fragrant, 1-2 minutes. Add the coconut cream (see ingredients list) and water (for the curry) and bring to the boil. Reduce the heat to medium and cook, until slightly thickened, 2-3 mins.
Add the broccolini and barramundi to the sauce and cover with a lid or foil. Cook until the fish is just cooked through, 4-5 minutes. While the barramundi is cooking, slice the lime into wedges. Roughly chop the coriander. Thinly slice the long red chilli (if using). Stir through the roasted cauliflower and a good squeeze of lime juice.
TIP: Add a dash of water if the sauce is too thick.
Alternative Step 5 if you've received prawns: Add the broccolini and prawns to the sauce and simmer, stirring occasionally, until cooked, 4-6 minutes. While the prawns are cooking, slice the lime into wedges. Roughly chop the coriander. Thinly slice the long red chilli (if using). Stir through the roasted cauliflower and a good squeeze of lime juice. TIP: The prawns are cooked when pink on the outside and opaque all the way through. TIP: Add a dash of water if the sauce is too thick.
Divide the turmeric rice between bowls and top with the barramundi Bengali curry. Garnish with the coriander, red chilli (if using) and roasted cashews. Serve with any remaining lime wedges.
Alternative Step 6 if you've received prawns: Divide the turmeric rice between bowls and top with the prawn Bengali curry. Garnish with the coriander, red chilli (if using) and roasted cashews. Serve with any remaining lime wedges.