Mahi Korma with Greens
This rich and creamy coconut curry from Northern India features a variety of spices including poppy seeds, coriander, and garam masala. Naturally we added plenty of greens, making this both a beautiful and a nutritious meal.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Kale (Organic)
4 2 oz
Green Beans
4 2 oz
Cilantro (Organic)
0.25 0.13 oz
Ginger Root
1 0.5 oz
Summer Squash
6 3 oz
Protein & more
Coconut Milk
15 7.5 oz
Almond slices
1.5 0.75 oz
Jasmine Rice
1 0.5 cup
Mahi Mahi
1 0.5 lb
Pantry items
Coconut oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Poppy Seeds
1 0.5 tablespoon
Turmeric, ground
1 0.5 teaspoon
Garam masala
1 0.5 teaspoon
Cumin powder
1/2 0.25 teaspoon
Ground fennel
1/4 0.125 teaspoon
Cardamom powder
1/4 0.125 teaspoon
Red pepper flakes
1/4 0.125 teaspoon
Cloves
1/8 0.065 teaspoon
Nutmeg
1/8 0.065 teaspoon
Coriander powder
2 1 teaspoon
Prep ahead (optional)
a. Remove stem end from summer squash, slice in half lengthwise, and cut half-moons. b. Snap ends off green beans; thinly slice beans or snap bite-sized. c. ¼” dice yellow onion. d. Remove kale stems; tear or chop leaves bite-sized. e. Peel and grate or finely mince ginger. f. Mince garlic. g. Rough chop cilantro leaves and stems.
Instructions
1
Cook jasmine rice:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion). Cover and bring to a boil.
b. Stir in jasmine rice, return to a boil, then reduce heat to low. Cover and cook until tender, about 15 minutes.
2
Cook korma:
a. Cut mahi mahi into bite-sized pieces. Season with ½ tsp salt and half of korma spice mix. Set aside.
b. In a large sauté pan, add 1-2 tsp coconut oil or olive oil, garlic (mince), ginger (peel, grate or finely mince), yellow onion (¼” dice), remaining korma spice mix, and ¼ tsp salt. Cook until onion softens, 2-3 minutes.
c. Stir in 1 cup water (½ cup for 2-person portion) to deglaze the pan.
d. Stir in coconut milk (use ½ can for 2-person portion). Bring to high simmer; cook until sauce reduces slightly, about 3 minutes.
e. Stir in summer squash (remove stem end, slice in half lengthwise, cut half moons), green beans (snap off ends, thinly slice or snap bite-sized), curly kale (remove stems, chop or tear leaves bite-sized), and mahi mahi. Cook until vegetables are fork-tender and mahi mahi is cooked through, about 5-7 minutes.
3
Serve:
a. In small sauté pan over high heat, add sliced almonds. Toast until golden, stirring constantly. DON’T WALK AWAY! They burn easily.
b. Divide jasmine rice among bowls or plates.
c. Add mahi korma and greens on top of or alongside rice.
d. Garnish with almonds and cilantro (rough chop stem and leaves).
Chef's notes
It's a snap to make this meal vegetarian or vegan by simply replacing the fish with cubes of extra firm tofu.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX