Vadouvan Curry with Basa Fillet
with fried onions and lime
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Basa fillet
(Contains Fish)
75 g
White long grain rice
200 g
Vegetable mix with cabbage
10 g
Garlic-ginger-chili mix
½ sachet(s)
Vadouvan
(Contains Mustard)
75 g
Cooking cream
(Contains Milk)
15 g
Crispy fried onions
(Contains Wheat May be present Sesame, Gluten, Peanuts, Tree nuts)
½ piece
Lime
Not included in your delivery
1 tablespoon
Sunflower oil
¼ piece
Low sodium vegetable stock cube
25 milliliters
Water
to taste
Sambal
½ tablespoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rice for 8 - 10 minutes or until done.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Add the garlic-ginger-chili mix* and vegetables and fry for 5 - 6 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Pat the fish dry with kitchen paper.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the fish for 3 minutes per side.
- In the last minute add the ketjap and sambal to taste (see Tip).
Tip: If you don’t have ketjap at home, you can substitute by combining equal parts soy sauce and sugar.
- Add the vadouvan and cooking cream to the curry, along with the water (see pantry for amount) and crumble in the stock cube. Bring to a boil.
- Cut the lime into six wedges. Squeeze one wedge per person into the curry.
- Season the curry with salt and pepper to taste.
- Serve the rice on plates.
- Serve the curry along side and top with the fish.
- Garnish the fish with the fried onions and serve with any remaining lime wedges.
Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.