Goan-Inspired Coconut Fish Curry
with Zesty Lime Rice- Tilapia
- Milk
- Wheat
- Mustard
- Peanuts
- Wheat
- Milk
- Soy
- Sulphites
- Sesame
- Tree nuts
- Triticale
- May contain traces of allergens
- Egg
- Crustaceans
- Fish
- Gluten
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) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Ingredients
300 g
Tilapia
(Contains: Tilapia)
4 g
Cumin-Turmeric Spice Blend
(Contains: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale, May contain traces of allergens)
½ cup
Tikka Sauce
(Contains: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten, May contain traces of allergens, Milk)
1 unit(s)
Coconut Milk
1 unit(s)
Tomato
56 g
Baby Spinach
¾ cup
Basmati Rice
(Contains: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, May contain traces of allergens)
1 unit(s)
Lime
28 g
Crispy Shallots
(Contains: Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Shallot
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- 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 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside for 5 min, still covered.
- 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 any remaining lime into wedges.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium-high.
- When hot, add tomatoes and chopped shallots.
- Cook, stirring often, for 2-3 min, 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 Cumin-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 lime juice and spinach to curry. Gently stir for 1-2 min, until spinach wilts.
- Add lime zest to 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.
