Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 7.56 dollar
Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 1 1/2tablespoons vegetable oil
- 720grams The Spice Tailor Delhi Biryani
- 225grams The Spice Tailor Keralan Coconut Curry
- 500grams thawed imported skinless barramundi fillets, roughly chopped
- 1/2 bunch coriander
Nutrition per serving
3150kJ / 755Cal
3150 Kilojoules or 755 Calories
36% of daily energy intake*
Protein
10.4grams
Fat
30.2grams
Carbs
78.2grams
Sugars
5.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to whip up a delicious fish curry in 20 minutes. Make this spicy, fragrant Keralan coconut curry with biryani rice for a no-fuss midweek dinner.
Method
Step 1 of 4
Heat 1 tbs oil in a large saucepan over medium-high heat. Add dry spices from biryani kit and cook for 20 seconds or until fragrant. Add sauce from biryani kit and bring to a simmer. Reduce heat to medium-low. Using hands, crumble rice from biryani kit over sauce and cook, covered, for 15 minutes or until rice is tender. Fluff rice with a fork and toss through sauce kit.
Step 2 of 4
Meanwhile, heat remaining oil in a medium saucepan over medium-high heat. Add dry spices from curry kit and cook for 20 seconds or until fragrant. Add sauce from curry kit and 1/4 cup water and bring to a simmer. Add fish and bring to a boil. Reduce heat to medium-low and simmer, covered, for 5 minutes or until fish is just cooked through.
Step 3 of 4
Pick sprigs from coriander.
Step 4 of 4
Serve fish curry over biryani and top with coriander.
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