Introduction
This delightful recipe features a harmonious blend of flavors and textures, bringing together the richness of free-range eggs, sustainable fish, and aromatic spices. The korma curry paste adds a warm, fragrant touch, making this dish not only nutritious but also incredibly satisfying. Perfect for a cozy family meal or a special occasion, this one-pot wonder is sure to impress.
Detailed Ingredients with measures
– 4 large free-range eggs
– 1 bunch of fresh coriander (30g)
– Olive oil
– 1 lemon
– 320g frozen classic vegetable base mix
– 2 tablespoons korma curry paste
– 300g basmati rice
– 320g frozen peas
– 1 x 340g pack of fish pie mix, from sustainable sources
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4
This recipe delivers a delicious, balanced meal with succulent fish and vibrant vegetables, beautifully complemented by the aromatic basmati rice. Enjoy a taste of comfort with this flavorful creation!
Detailed Directions and Instructions
Step 1: Boil the Eggs
Half-fill a large shallow casserole pan with boiling water, add a pinch of sea salt, then place over high heat and bring to a fast boil. Cook the eggs for 6½ minutes, then drain and rinse under cold water until cool enough to handle.
Step 2: Prepare Vegetables
Finely chop half the coriander (stalks and all), then place in the empty casserole pan on medium-high heat with 1 tablespoon of olive oil. Finely grate in the lemon zest, add the frozen vegetable mix, and cook for 5 minutes, or until softened, stirring occasionally.
Step 3: Add Rice
Stir in the curry paste and cook for 1 minute, then add the rice and a pinch of salt and black pepper. Cover with 600ml of boiling water, mix well, then turn the heat up to high and let it bubble away for 2 minutes.
Step 4: Add Fish and Peas
Scatter the peas and fish pie mix on top, then gently fold them into the rice. Reduce the heat to low, cover, and cook for 12 to 15 minutes, or until the rice is fluffy. Meanwhile, carefully peel the eggs.
Step 5: Final Touches
Squeeze over half the lemon juice, fluff up the rice with a fork, and flake the fish. Quarter the eggs and nestle them into the rice, seasoning with a little pepper. Pick over the remaining coriander leaves, and cut the remaining lemon half into wedges for squeezing over. Delicious served with a dollop of yogurt and mango chutney.
Notes
Egg Cooking Time
Adjust the cooking time of the eggs based on your preference for doneness; 6½ minutes results in a slightly soft center.
Coriander Use
Make sure to use fresh coriander for the best flavor. You can also adjust the amount of coriander according to your taste.
Vegetable Mix Alternatives
Feel free to substitute the frozen vegetable mix with fresh vegetables of your choice if preferred, but adjust cooking time accordingly.
Fish Pie Mix
Ensure that the fish pie mix is from sustainable sources for better environmental impact.
Serving Suggestions
This dish pairs well with yogurt and mango chutney for added flavor and creaminess.
Cook techniques
Boiling Eggs
Start by bringing a pot of salted water to a rapid boil. Once boiling, carefully add the eggs and cook for about 6½ minutes for a perfect soft-boiled texture. Afterward, drain and rinse the eggs under cold water to stop the cooking process.
Sautéing Aromatics
In a medium-high heat pan, heat olive oil and add chopped herbs along with lemon zest. Sautéing these aromatics for a few minutes enhances their flavors and adds a fragrant base to the dish.
Cooking Rice
After adding the rice to the sautéed mixture, pour in boiling water and bring to a high bubble for two minutes. This method maintains the rice’s texture and ensures it absorbs the flavors of the dish.
Steaming Vegetables
Layer frozen peas and fish pie mix over the rice, then cover the pot and lower the heat. This technique gently cooks the seafood while steaming the peas, maintaining moisture and tenderness.
Fluffing Rice
Once cooked, use a fork to fluff the rice. This step incorporates air into the grains, making them fluffy and light, which helps distribute the flavors evenly.
Assembling the Dish
After flaking the fish and quartering the boiled eggs, carefully nestle them into the rice. This method allows for an appealing presentation and ensures everyone gets a taste of each ingredient.
FAQ
Can I substitute the fish pie mix with another protein?
Yes, you can use chicken, shrimp, or tofu as alternatives, but adjust cooking times accordingly.
What can I use instead of korma curry paste?
You could swap korma for other curry pastes like tikka masala or mild red curry paste, keeping in mind they will alter the flavor profile.
How can I make this dish vegetarian?
Omit the fish pie mix and consider adding extra vegetables, chickpeas, or paneer for protein instead.
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used, but may require longer cooking times to become tender.
What should I serve with this dish?
This dish pairs well with yogurt, mango chutney, or a simple green salad for a refreshing side.
Conclusion
This nourishing dish combines the richness of eggs and sustainable fish with vibrant vegetables and fragrant basmati rice, creating a hearty meal that’s both wholesome and delicious. The balance of flavors with lemon and curry paste elevates the dish, making it a satisfying choice for any occasion.
More recipes suggestions and combination
Spicy Chickpea and Spinach Curry
Utilize chickpeas and fresh spinach with similar spices for a vegetarian alternative, served over fluffy rice.
Coconut Fish Curry
Use coconut milk instead of water and add different types of fish to create a creamy, tropical twist on the original recipe.
Vegetable Biryani
Replace fish with a variety of chopped vegetables and enhance with traditional biryani spices for a fragrant rice dish.
Lemon Garlic Grilled Chicken
Prepare marinated chicken thighs with garlic and lemon, served alongside the curry-flavored rice for a complete meal.
Egg Fried Rice
Turn leftover rice into a quick meal by stir-frying it with eggs, peas, and soy sauce for a delicious fried rice dish.
