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    Keralan fish curry

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    *mandatory

    Keralan fish curry

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2

    Ingredients

    1 tbsp oil
    225g pack The Spice Tailor Keralan Coconut Curry
    1 onion, finely diced
    1 red pepper, finely diced
    180g pack sea bream fillets
    250g pack steamed basmati rice
    ½ x 450g pack essential Waitrose Spinach
    2 tbsp Cooks’ Ingredients Potted Coriander, chopped
     

    Method

    1. Heat the oil in a frying pan and fry the spices from the curry kit for 1 minute. Add the onion and pepper, and fry for 4-5 minutes. Stir in the sauce from the kit with 75ml water, cover and simmer for 1-2 minutes.

    2. Meanwhile, put the sea bream on a grill rack, skin side up. Place under a preheated grill for 3-4 minutes, or until just cooked.

    3. Heat the rice according to pack instructions. Place the spinach in a large bowl, cover with clingfilm and microwave for 2 minutes, or until just wilted.

    4. To serve, divide the rice between 2 plates, top with the spinach and spoon over the curry sauce. Place the sea bream on top and sprinkle with coriander. 

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