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£2.10Price per unit
21p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Warm the oil in a large shallow casserole or frying pan over a medium-high heat. Add the onions and cook for 5 minutes until soft and lightly caramelised. Add the dry spices from the curry kit, the coriander stalks and cherry tomatoes. Stir for 1 minute, then add the rice and mix well over the heat for 3 minutes more.
Pour the curry sauce from the kit into a measuring jug, top up with boiling water to make 500ml, then mix well. Pour into the pan and stir over the heat for 1 minute, then spread the rice into an even layer.
Toss the fish in the lime juice, then arrange on top of the rice. Cover with a lid, reduce the heat to low and cook for 15-18 minutes, until the fish is cooked through, opaque and flakes easily with a fork and the rice is tender.
Turn off the heat and leave the pan to stand for 5 minutes to let the rice fluff up a little. Scatter with the coriander leaves and serve with lime wedges for squeezing over.
You can play around with the flavours in this recipe, using different types of curry sauce or paste to suit your mood.
Typical values per serving when made using specific products in recipe
Energy | 2,398kJ/ 571kcals |
---|---|
Fat | 21g |
Saturated Fat | 9.8g |
Carbohydrates | 62g |
Sugars | 10g |
Fibre | 6.1g |
Protein | 30g |
Salt | 1g |
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