Keralan fish curry


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


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. 

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

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,914kJ
Fat 40.3g
Saturated Fat 17g
Carbohydrate 54.5g
Sugars 6.5g
Protein 29.2g
Salt 1.9g
Fibre 6.6g

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3 stars

Average user rating Based on 6 ratings

This recipe was first published in Thu Apr 27 09:25:00 BST 2017.