Inspired by the flavours of kedgeree, you'll cook this simple smoky fish with plenty of curried butter, clotted cream and cherry tomatoes. Serve over green bean rice with fresh coriander. Kedger-easy!
Prep Time
30 min
Cuisine
Indian
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1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
1/2 tbsp curry powder
80g trimmed fine green beans
5g coriander
2 x 100g smoked basa fillets<span class="strong">†</span>
130g basmati rice
1/2 tsp ground turmeric
Typical Values
per 100g
per serving
Energy
675 kJ 161 kcal
1977 kJ 470 kcal
Fat of which saturates
5.5 g 3.1 g
16.2 g 9.2 g
Carbohydrate of which sugars
18.8 g 1.3 g
54.9 g 3.8 g
Fibre
1.1 g
3.1 g
Protein
8.6 g
25.3 g
Salt
0.52 g
1.51 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
basa (fish) (98%), salt, colours (curcumin, annatto norbixin)
130g basmati rice
basmati rice (100%)
1/2 tsp ground turmeric
turmeric(100%)
Allergens
Allergens highlighted by † (milk, fish)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Chop the green beans into bite-sized pieces
2
Add the basmati rice and 300ml [600ml]cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, add the chopped green beans, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, add a generous pinch of salt and give everything a good mix up, remove from the heat and keep covered until serving – this is your green bean rice
3
Meanwhile, add 2 tbsp [4 tbsp]butter to a bowl and mix together with the ground turmeric and curry powder, season with a pinch of salt – this is your spiced butter
4
Chop the cherry tomatoes in half
Chop the coriander finely, including the stalks
5
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] of the spiced butter (save the rest for later!)
Once melted, turn the heat down to medium, add the smoked basa and cook for 3-4 min on each side or until cooked through
Once done, transfer to a plate, set aside and reserve the pan
Tip: Your fish is cooked when it turns opaque and flakes easily
6
Add the chopped tomatoes to the reserved pan and add 50ml [100ml] of cold water
Bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 4 min or until the tomatoes start to soften
7
Add the remaining spiced butter and clotted cream to the pan with a pinch of salt and pepper
Cook for 2 min further or until the sauce has thickened slightly – this is your curry butter sauce
Once thickened, return the reservedbasa to the pan and cook for a further 1 min or until warmed through
8
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