Coley Massaman Curry with Limey Jasmine Rice

A fragrant coconut curry paired with Shetland coley and zesty jasmine rice.

SERVES 2

Ingredients

  • 150g jasmine rice

  • 2 Shetland coley fillets

  • 45g massaman curry paste

  • 1 onion

  • 200ml coconut milk

  • 1 garlic clove

  • 1 spring onion

  • 1 lime

  • 1 sachet peanut butter

  • 1 carrot

  • 150ml water for the curry

  • 300ml water for the rice

  • Oil, salt and pepper

Method

  1. Slice the onion, carrot and spring onion. Grate the garlic and zest the lime.

  2. Cut the coley into chunks and season with lime zest, lime juice, salt and pepper.

  3. Cook the rice in salted water for 10 minutes, then leave covered for 10 minutes.

  4. Fry the onion and carrot for 6 to 8 minutes.

  5. Add the curry paste and garlic and cook for 1 minute.

  6. Stir in the coconut milk, water and peanut butter.

  7. Simmer for 6 to 8 minutes until thickened.

  8. Add the fish and cook for 4 to 5 minutes.

  9. Finish with lime juice.

  10. Serve over the rice and garnish with spring onion.

Source: HelloFresh.