Take a trip to sunny Southern India with a rich, coconutty fish curry. Inspired by a dish called 'moilee', this curry is zingy and fragrant thanks to turmeric, ginger, and a squeeze of lemon.
Prep Time
25 min
Cuisine
Indian
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3.8g black mustard seeds<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
679 kJ 161 kcal
2357 kJ 561 kcal
Fat of which saturates
6 g 5 g
20.7 g 17.3 g
Carbohydrate of which sugars
19 g 2.7 g
66 g 9.3 g
Fibre
2.5 g
8.5 g
Protein
8.4 g
29.3 g
Salt
0.73 g
2.55 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.
black mustard seeds (100%). Produced in a factory that handles nuts, soya, sesame, celery and fish.
Allergens
Allergens highlighted by † (fish, celery, mustard)
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
Boil a kettle
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, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
2
Peel and finely slice the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion with a pinch of salt and cook for 6-7 min or until softened
3
Whilst the onion is cooking, peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Cut the green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
4
Once the onion has softened, add the chopped ginger, garlic and chilli (can't handle the heat? Go easy!) to the pan with the basil leaves, ground turmeric and black mustard seeds
Add a very generous grind of black pepper and cook for 2-3 min or until fragrant
5
Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly
Dissolve 1/2 [1]Knorr vegetable stock cube and the chopped coconut cream in 200ml [350ml]boiled water – this is your coconut stock
Chop the tomatoes into wedges
6
Once the onion is fragrant, add the coconut stock to the pan with the juice of 1/2 [1] lemon and the tomato wedges
Bring to the boil over a high heat and give everything a good mix up until fully combined
7
Top the sauce with the haddock bites, reduce the heat to medium and cook, covered, for 3-4 min further or until the sauce has thickened and the fish is cooked through – this is your haddock moilee
Tip: Your fish is cooked once it turns opaque and flakes easily
Cut the remaining lemon into wedges
8
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