In order to bring you the best organic produce, some ingredients may differ from those depicted.
Indian fish curry with tamarind and onions over cauliflower "rice"
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 430 Calories/Serving
The Malabar Coast in southwestern India inspired this mouthwatering fish curry. It comes together quickly thanks to seafood that cooks right in our house-made tamarind sauce.
In your bag
- 1 organic red onion
- 1 teaspoon mustard seeds
- ½ head organic cauliflower
- Seafood options:
- 10 ounces wild skinless pollock pieces
- 10 ounces wild Gulf shrimp
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- Sunbasket tamarind curry sauce base (coconut milk - tamarind paste - ginger - garlic - sweet paprika - turmeric)
- 1 teaspoon red chile flakes (optional)
Calories 430, Total Fat 25g (32% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 290mg (13% DV), Total Carb. 25g (9% DV), Fiber 6g (21% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 29g
Contains: Tree Nuts (coconut)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
Prep and caramelize the onion
- Peel and thinly slice the onion.
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and season with salt and pepper and up to ½ teaspoon [1 tsp] sugar (from your pantry), if using. Cook, stirring occasionally, until the onion is caramelized and starting to crisp, 8 to 10 minutes.
Reduce the heat to medium, add the mustard seeds, and cook, stirring frequently, until the seeds start to pop, about 30 seconds. Remove from the heat. Transfer half the onion to a plate and season to taste with salt and pepper; set aside for garnish. Leave the remaining onion in the pan. While the onion is cooking, prepare the cauliflower “rice.”
Prep and cook the cauliflower “rice”
- Cut the cauliflower in half lengthwise, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.
In another large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper. Cover partially to keep warm.
Prep the seafood
- Pat the fish dry with a paper towel. Cut the halibut crosswise into 1- to 2-inch pieces. Season the fish lightly with salt and pepper.
- Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
Cook the curry
To the pan with the remaining onion, stir in the tamarind curry sauce base, ¼ cup [½ cup] water, ½ tsp [1 tsp] sugar (from your pantry), if using, and as many chile flakes as you like; season with salt and pepper. Bring to a boil, then reduce to a simmer and nestle the seafood in the sauce. Cover and cook until the seafood is opaque and cooked through, 2 to 3 minutes for shrimp and 3 to 5 minutes for fish. Remove from the heat and season to taste with salt and pepper.
Transfer the cauliflower “rice” to individual bowls and top with the seafood curry. Garnish with the remaining caramelized onion and as many of the remaining chile flakes as you like and serve.
- Measure the oil and sugar for cooking.
- Measure the water for the curry.
- Time the cooking.
- Garnish the dish with the caramelized onion.