Tuck into tender haddock korma in 10 mins with a rich coconut sauce and wholesome brown basmati rice mixed with green beans. Simmer, chop, ding – done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.9 g||9.8 g|
|Protein||8 g||27.5 g|
|Salt||1.05 g||3.58 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a kettle
Trim, then slice the spring onion[s] finely
Chop the green beans in half
Add the chopped green beans to a pot of boiling water with a pinch of salt, bring to the boil over a high heat and cook for 5 min or until fork-tender
Drain and return the cooked green beans to the pot
While the green beans are cooking, remove the coconut cream from the sachet[s] and chop it roughly
Dissolve 1/2  Knorr vegetable stock cube and the chopped coconut cream in 250ml [450ml] boiled water and stir through the mild curry paste and 1 tsp [2 tsp] of sugar – this is your korma sauce
Squeeze the pouch[es] of steamed brown basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and put the pouch in the microwave for 2 min or until piping hot
Tip: If you're cooking two packets, pop them in together but increase the microwave cook time accordingly
Once done, add the heated brown basmati rice to the cooked beans with a pinch of salt and give them a good mix up
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the korma sauce and cook for 2 min
Add the haddock bites and cook for 3-4 min until the fish is cooked through and the sauce has thickened to a curry-like consistency – this is your fish korma
Tip: Your fish is cooked when it turns opaque and flakes easily
Serve the fish korma over the cooked brown rice and green beans
Garnish with the chopped spring onion and nigella seeds