Mimi's Fish Jalfrezi Recipe
Mimi's Fish Jalfrezi Recipe
-
Serves 4
-
30 Minutes Prep Time
-
30 Minutes Cook
-
579 Calories
Mimi's Fish Jalfrezi is a popular Bang Curry recipe featured by HelloFresh - which still causes a stir. Jalfrezi by definition means 'quick stir-fry' and this recipe is just that!
Ingredients
500g fish pieces of your choice
Bengal Bang Spice Kit
200g of green beans
1 medium sized onion
1 clove of garlic
1/2 can tinned tomatoes or 2 fresh tomatoes
75ml coconut milk
parma ham pieces
fresh coriander
Nutrition Facts
- Serving Size
- 1 serving (100g)
- Calories per serving
579
- Amount/Serving
- % Daily Value
-
- Fat 6 g
-
- Protein 99 g
-
- Carbs 33 g
-
- Fiber 9 g
Tailored to Taste
This Fish Jalfrezi recipe is one of our favourite mid-week dinners as it's so easy to whip up. A really healthy choice and white fish is a great alternative to chicken or lamb. We've made this with tilapia, cod and hake, but salmon fillets are also a good choice. We've used our Bengal Bang spice kit as we love the deep Indian/Thai flavours that complement the fish, green beans and coconut milk.
Directions
Step 1
Chop It!
Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.
Top tip: if you find the mixture sticking to the pan, add a splash of water.
Step 2
Spice it!
In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce!
Top tip: look out for oils emerging from the same, then move onto step 3.
Step 3
Make it yours!
Add fish pieces to the curry sauce and raise the heat. Add up to 200ml hot water to just immerse the fish pieces and green beans then simmer for 10 minutes. Add coconut milk and cook for another 5 minutes on a low heat. Take off heat and add strips of parma ham for an extra layer of salty flavour.
Optional: finish by garnishing with chopped coriander or curry leaves.
