Introduction
This delightful dish combines the warmth of korma curry with the freshness of fish and vegetables, creating a comforting meal that is both nutritious and satisfying. With perfectly cooked basmati rice, tender fish pie mix, and a hint of lemon, it’s a recipe that brings a taste of home to your dinner table. Ideal for a family meal or a cozy gathering with friends, this dish is sure to please everyone.
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
10 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4
Detailed Directions and Instructions
Step 1: Prepare the Eggs
Half-fill a large shallow casserole pan with boiling water, then add a pinch of sea salt. Place the pan over high heat and bring it to a fast boil. Cook the eggs for 6½ minutes. After cooking, drain the eggs and rinse them under cold water until they are cool enough to handle.
Step 2: Cook the Vegetables
Finely chop half of the fresh coriander (stalks and all). In the empty casserole pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped coriander and finely grate the zest of the lemon into the pan. Next, add the frozen classic vegetable base mix and cook for 5 minutes or until softened, stirring occasionally.
Step 3: Add the Rice and Curry Paste
Stir the korma curry paste into the vegetable mixture and cook for 1 minute. Then, add the basmati rice along with a pinch of salt and black pepper. Pour in 600ml of boiling water, mix well, and turn the heat up to high. Allow it to bubble away for 2 minutes.
Step 4: Incorporate the Fish and Peas
Scatter the frozen peas and fish pie mix on top of the rice mixture. Gently fold them into the rice. Reduce the heat to low, cover the pan, and cook for 12 to 15 minutes until the rice is fluffy. While this cooks, carefully peel the boiled eggs.
Step 5: Final Touches
Squeeze the juice of half the lemon over the rice. Fluff the rice with a fork and flake the fish. Quarter the boiled eggs and nestle them into the rice, seasoning with a little pepper. Pick over the remaining coriander leaves and cut the other half of the lemon into wedges for squeezing over. Serve with a dollop of yoghurt and mango chutney.
Notes
Note 1:
Ensure the eggs are not overcooked to achieve a soft-boiled texture.
Note 2:
Adjust the amount of korma curry paste according to your spice preference.
Note 3:
This dish can also be enhanced with additional vegetables or garnishes as desired.
Note 4:
Sustainable fish pie mix should be sourced from reputable suppliers to ensure environmental responsibility.
Cook techniques
Boiling Eggs
Boil water in a shallow casserole pan with a pinch of sea salt to enhance the flavor. Lower the eggs gently into the water and cook for 6½ minutes for a perfectly soft center. After cooking, cool them under cold water to stop the cooking process.
Chopping Herbs
Use a sharp knife to finely chop coriander, including both leaves and stalks, to release its aromatic flavors and ensure even distribution in the dish.
Sautéing Vegetables
In a warm pan, heat olive oil over medium-high heat. Add finely chopped coriander and lemon zest to infuse the oil with flavor before adding the vegetable mix. Cook until softened, stirring occasionally.
Stirring in Curry Paste
Add curry paste to sautéed vegetables and cook for 1 minute. This allows the spices to release their flavors, ensuring a robust curry base for the rice.
Cooking Rice
Combine rinsed basmati rice with boiling water in a heated mixture. Cover and cook on low heat for 12 to 15 minutes to achieve fluffy rice.
Incorporating Fish and Peas
Gently fold the fish pie mix and frozen peas into the cooked rice. Ensure even distribution without breaking up the fish pieces.
Fluffing Rice
Once cooked, use a fork to fluff the rice gently. This helps to separate the grains and incorporate flavors from the fish, peas, and spices.
Plating Eggs
Carefully peel the boiled eggs, then quarter them and arrange them on top of the rice for a beautiful presentation and added protein.
FAQ
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables instead of frozen; just adjust the cooking time to ensure they are cooked through.
What can I substitute for korma curry paste?
If you don’t have korma curry paste, you can use any mild curry paste or make your own with spices like cumin, coriander, and turmeric.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Can I make this recipe vegetarian?
Yes, you can omit the fish pie mix and replace it with additional vegetables or plant-based protein sources.
What side dishes go well with this recipe?
This dish pairs well with a dollop of yogurt, mango chutney, or a simple green salad for added freshness.
Conclusion
This vibrant dish combines the richness of free-range eggs, a medley of nutritious vegetables, and sustainable fish, all brought together with aromatic spices. The korma curry paste elevates the flavors, while the coriander and lemon zest add freshness. This recipe is not only satisfying and hearty but also a great way to incorporate diverse ingredients into a single, wholesome meal.
Vegetarian Rice Bowl
Swap the fish pie mix with additional seasonal vegetables or tofu, keeping the curry paste and coriander for flavor, while enjoying a colorful and hearty vegetarian dish.
Spicy Egg Fried Rice
Use leftover basmati rice, stir-fry it with onions, peas, and a splash of soy sauce, and top with the soft-boiled eggs, a dash of sriracha for some heat.
Coriander Lemon Chicken Curry
Replace the fish pie mix with diced chicken breast, using the same spices and cooking method to create a fragrant and comforting chicken curry.
Korma Lentil Salad
Mix cooked lentils with chopped vegetables, a drizzle of olive oil, korma paste, and fresh lemon juice for a protein-packed, zesty salad.
Classic Vegetable Frittata
Blend the cooked vegetable mixture with beaten eggs and bake until set for a delicious frittata that highlights the same wonderful ingredients.
Fish and Vegetable Curry
Create a rich fish curry by simmering the fish pie mix in coconut milk with korma paste and fresh vegetables for a delightful curry experience.
