This link is only accessible via the Roczen app
If you are based in the UK, click below
If you are based in the Malaysia, click below
Flaky white fish gently simmered in a fragrant, spiced tomato sauce with sweet peas and spinach. It's light, warming and ready in about 35 minutes, and it'll have you skipping the takeaway for good.
1.
Heat the rice according to the pack instructions.
2.
Heat the oil in a large, deep pan over a medium heat. Add the fenugreek seeds and let them sizzle for 30 seconds.
3.
Add the onion and cook for 8 minutes until golden.
4.
Add the garlic and ginger and cook for 1 minute. Stir in the turmeric, chilli powder, coriander and cumin, and cook for 30 seconds, adding a splash of water if they start to stick.
5.
Add the tomatoes and cook for 5 minutes until soft and pulpy.
6.
Pour in the water, add the salt and simmer for 5 minutes.
7.
Add the fish and peas. Cover and simmer gently for 6–8 minutes, until the fish flakes easily. Shake the pan rather than stirring, so the fish stays in chunks.
8.
Gently fold in the spinach until wilted, then stir in the lemon juice.
9.
Serve rice with the curry.
10.
11.
12.
Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Freeze the curry without the rice for up to 3 months, although the fish will be a little softer. Defrost overnight in the fridge and reheat until piping hot. Cool leftover rice within an hour, refrigerate for no more than 1 day, and reheat only once until piping hot.
Tip
Lower carb: Swap the rice for a drained 400g tin of chickpeas, stirred into the curry with the fish.
Cost-saving tips
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Block quote
Ordered list
Unordered list
Bold text
Emphasis
Superscript
Subscript