Jamaican Fish Curry with Broccoli Veggie Rice

Jamaican Fish Curry with Broccoli Veggie Rice

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 13, 2017.
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Introducing some mild Jamaican curry flavours to your palate. Perfect for a chilly midwinter evening!

Ingredients

BROCCOLI VEGGIE RICE

  • 1 cup basmati rice
  • 1½ cups water
  • ¼ teaspoon salt
  • 1 head broccoli
  • 1 carrot, peeled and grated
  • 1 handful baby spinach leaves, finely chopped

JAMAICAN FISH CURRY

  • 450g fish fillets
  • 1 shallot
  • 1-2 tablespoon olive oil
  • 1 tablespoon Jamaican curry spice mix
  • 1½ tablespoons tomato paste
  • 1 can coconut cream (shake well before opening)
  • ¼ cup water
  • ½ punnet cherry tomatoes, cut in half *
  • 2 teaspoons soy sauce
  • 2 teaspoons lemon juice
  • ½ teaspoon runny honey

TO SERVE

  • 3 tablespoons chopped coriander leaves (optional, adults)

Steps

  1. a small pot of salted water to the boil.
  2. Combine rice, water and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  3. While rice cooks, finely chop broccoli florets. Cook broccoli in pot of boiling water for about 3 minutes, until tender. Drain and set aside. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and set aside.
  4. Cut shallot in half and thinly slice. Heat oil in a large frypan (with a lid) on medium heat. Cook shallot for about 3 minutes, until soft. Add Jamaican curry spice mix and tomato paste and cook a further 1 minute, stirring, until fragrant.
  5. Stir through coconut cream, water, cherry tomatoes, soy sauce, lemon juice and honey. Bring to a gentle simmer. Add fish to pan and use a spoon to scoop sauce over fish to cover and submerge.
  6. Cover pan with a lid and simmer gently for 3-5 minutes, or until fish is just cooked through (fish will flake easily apart when it is done). When rice has finished steaming, fluff up grains with a fork and gently fold through broccoli, carrot and spinach. Season to taste with salt and pepper
  7. divide broccoli veggie rice between bowls, top with Jamaican fish curry and sprinkle over coriander leaves (if using).

Nutritional Information

Energy 1692 kj
404 kcal
Protein 28.6g
Carbohydrate 38.6g
Fat 12.6g