with rice
A recipe conveniently customised just to your liking
Allergens
Utensils
Tags
Basa
240 grams
Rice
150 grams
Coconut Milk
1 pack(s)
Rogan Josh Curry Paste
1 sachet(s)
Onion
1 unit(s)
Baby Spinach
120 grams
Honey
1 sachet(s)
Tandoori Masala Mix
2 sachet(s)
Prawns
150 grams
Chilli Oil
8 milliliter(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Halve, peel and chop the onion into small pieces. Shake the coconut milk to dissolve any lumps.
- Place a large pan over medium-high heat with a drizzle of oil.
- Fry the prawns, onion and tandoori masala mix until cooked, 4-5 mins. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add the coconut milk, rogan josh paste, 50ml water (per 2P) and spinach to the pan.
- Cover and simmer, allowing the spinach to wilt, 2-3 mins.
- Meanwhile, cut each basa fillet into four equal-sized pieces. Season with salt and pepper.
- Add the fish to the curry, cover and simmer until the fish is cooked, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Once cooked, stir the honey and chilli oil carefully through the curry.
- Add a spash of water to loosen if required. Season to taste with salt and pepper.
- Fluff up the rice with a fork and divide between plates.
- Spoon generous helpings of fish curry over the top.
- Finish with a drizzle of chilli oil over the top.
3046
kJ
Energy (kJ)
728
kcal
Energy (kcal)
25.5
g
Fat
16.2
g
of which saturates
81.6
g
Carbohydrate
10
g
of which sugars
5.3
g
Dietary Fiber
41.5
g
Protein
78
mg
Cholesterol
2.31
g
Salt
