avec riz à la lime
Ingrédients : Filet de Tilapia • Lait de coco (extrait de noix de coco, eau) • Riz basmati • Sauce au cari tikka (lait) (eau, concentré de tomates, oignons, sucre, substances laitières modifiées, huile de soya, vinaigre, amidon de maïs modifié, sel, ail, huile de canola, jus de citron concentré, poudre d'ail, poudre d'oignon, assaisonnement, épices, polysorbate 60, gomme xanthane, acide citrique, sorbate de potassium, benzoate de sodium) • Tomate Roma • Lime • Épinards • Échalote • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Mélange d'épices cumin-curcuma (cumin, curcuma, dioxyde de silicium).
Allergens
Tags
Tilapia
300 g
Mélange d'épices cumin-curcuma
4 g
Sauce tikka
0.5 cup
Lait de coco
1 unit(s)
Tomato
1 unit(s)
Bébés épinards
56 g
Riz basmati
0.75 cup
Lime
1 unit(s)
Échalotes frites
28 g
Échalote
1 unit(s)
Beurre
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside for 5 min, still covered.
- Roughly chop spinach.
- Cut tomato into 1/2-inch pieces.
- Peel, then cut shallot into 1/4-inch pieces.
- Zest, then juice half the lime. Cut any remaining lime into wedges.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium-high.
- When hot, add tomatoes and chopped shallots.
- Cook, stirring often, for 2-3 min, until veggies soften slightly. Season with salt and pepper.
- Stir in tikka sauce, coconut milk and 1/4 cup (1/2 cup) water.
- Reduce heat to medium-low. Cook for 2-3 min, stirring often, until curry thickens slightly.
- Meanwhile, line a cutting board with paper towels, then pat tilapia dry, pressing well to absorb as much moisture as possible.
- Cut tilapia into 2-inch pieces. Season with Cumin-Turmeric Spice Blend.
- To the pan, add tilapia. Simmer, uncovered, for 4-6 min, stirring occasionally, until tilapia is cooked through.**
- Season with salt and pepper.
- Add lime juice and spinach to curry. Gently stir for 1-2 min, until spinach wilts.
- Add lime zest to rice, then fluff with a fork. Season with salt.
- Divide rice between bowls, then top with curry.
- Sprinkle crispy shallots over top.
- Squeeze a lime wedge over top.
810
kcal
Calories
36
g
Fat
25
g
Saturated Fat
88
g
Carbohydrate
13
g
Sugar
7
g
Dietary Fiber
42
g
Protein
90
mg
Cholesterol
700
mg
Sodium
0.3
g
Trans Fat
1350
mg
Potassium
150
mg
Calcium
7
mg
Iron
