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Prep Time
25 min
Cuisine
Indian
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
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
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
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
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
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
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
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
Serve the haddock moilee over the cooked basmati rice
Garnish with a lemon wedge
Enjoy!