Goan Coconut Fish Curry
with Zesty Rice- Tilapia
- Milk
- Wheat
- Egg
- Sesame
- Mustard
- Sulphites
- Wheat
- Crustaceans
- Fish
- Soy
- Gluten
- May contain traces of allergens
- Milk
- Peanuts
- Tree nuts
Ingredients: Tilapia fillets • Coconut milk (coconut extract, water) • Basmati rice • Tikka curry sauce (milk) (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Roma tomato • Lime • Spinach • Shallot • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Golden turmeric spice blend (spices, salt, garlic powder, onion powder, canola oil, silicon dioxide).
Ingredients
300 g
Tilapia
(Contains: Tilapia)
½ cup
Tikka Sauce
(Contains: Milk May be present: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)
1 unit(s)
Coconut Milk
1 unit(s)
Tomato
56 g
Baby Spinach
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Lime
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
1 unit(s)
Shallot
4 g
Golden Turmeric Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
Not included in your delivery
1 tbsp
Butter*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice and reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered, for 5 min.
- Roughly chop spinach.
- Cut tomato into 1/2-inch pieces.
- Peel, then cut shallot into 1/4-inch pieces.
- Zest, then juice half the lime. Cut the remaining lime into wedges.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium-high heat.
- When hot, add tomatoes and shallot.
- Cook for 2-3 min, stirring often, until veggies soften slightly. Season with salt and pepper.
- Stir in tikka sauce, coconut milk and 1/4 cup (1/2 cup) water.
- Reduce heat to medium low. Cook for 2-3 min, stirring often until curry thickens slightly.
- Meanwhile, line a cutting board with paper towels, then pat tilapia dry, pressing well to absorb as much moisture as possible.
- Cut tilapia into 2-inch pieces. Season with Golden Turmeric Spice Blend.
- To the pan, add tilapia. Simmer uncovered for 4-6 min, stirring occasionally, until tilapia is cooked through.**
- Season with salt and pepper.
- Add the lime juice and spinach to the curry. Gently stir for 1-2 min until spinach wilts.
- Add the lime zest to the rice, then fluff with a fork. Season with salt.
- Divide rice between bowls, then top with curry.
- Sprinkle crispy shallots over top.
- Squeeze a lime wedge over top.
