Turmeric pollock with tamarind green beans over spicy jalapeño rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turmeric pollock with tamarind green beans over spicy jalapeño rice

Soy-Free, Gluten-Free, Dairy-Free, Spicy

2 Servings, 430 Calories/Serving

25–40 Minutes

With ancient roots in both food and medicine, golden turmeric teams up with tamarind paste and garam masala to create a South Indian–inspired dish that’s as delicious as it is good for you. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup basmati rice
  • 1 organic yellow onion
  • ¼ pound organic green beans
  • 3 tablespoons pickled jalapeños
  • Seafood options:
  • 10 ounces wild skinless pollock pieces
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
  • 2 teaspoons ground turmeric
  • 2 teaspoons garam masala
  • ½ cup diced fire-roasted tomatoes
  • 1 tablespoon tamarind paste

Nutrition per serving

Calories: 430, Protein: 30g (60% DV), Fiber: 6g (24% DV), Total Fat: 8g (12% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 1g, Saturated Fat: 1g (5% DV), Cholesterol: 90mg (30% DV), Sodium: 400mg (17% DV), Carbohydrates: 60g (20% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice. 

In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, start preparing the rest of the meal.

2

Prep the vegetables

  • Peel the onion and cut in half lengthwise, then thinly slice crosswise.
  • Trim the stem ends from the green beans if needed.
  • Finely chop the jalapeños. Wash your hands after handling.

3

Prep and brown the seafood

  • Pat the seafood dry with a paper towel (if using barramundi, discard the skin if desired). Cut the halibut or barramundi into 2-inch pieces. Season the seafood with salt and pepper and the turmeric.

In a medium [large] frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the seafood and cook, turning once, until lightly browned but not yet cooked through, 1 to 2 minutes per side. Transfer to a plate. Do not clean the pan.

4

Cook the vegetables; finish the seafood and rice

In the same pan used for the seafood, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, season generously with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Add the green beans and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Stir in the garam masala and cook until fragrant, about 1 minute. 

Add the tomatoes, half the tamarind paste, and ¾ cup [1¼ cups] water and bring to a boil, then reduce the heat to medium-low. Add the seafood and cook, stirring occasionally, until the seafood is cooked through and the green beans are tender, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper and more tamarind paste. 

To the pot with the rice, stir in as many jalapeños as you like. 

Serve

Transfer the jalapeño rice to individual bowls. Top with the seafood, green beans, and sauce and serve. 

Kids Can!
  • Rinse the rice.
  • Measure the water for the rice and vegetables.
  • Time the cooking.