eCook Meal
Indian-style Yellowtail & Sambal
with savoury jasmine rice
Crispy-skinned yellowtail sits atop onion and bell pepper-loaded jasmine rice, capturing all the warmth and complexity of Indian spice. A rich, creamy Madras curry is ladled generously over the fish, while a fresh tomato salsa cools the palate with every bite. A flavour memory in the making, Chef!
Serving guide
Choose your portion size.
SAVOURY RICE
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced carrots and ½ the diced Onion until browned and soft, 4-5 minutes (shifting occasionally). Mix through the rice and pour in 150ml [300ml]|#7DA0D7 of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
TANGY TOMATOES
In a bowl, toss together the diced tomato, ½ the chopped coriander, the lemon juice, a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside.
MADRAS SAUCE
Dilute the stock with 30ml [60ml]|#7DA0D7 of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the remaining diced Onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, mix through the curry powder (to taste). Stir in the diluted stock and the vinegar & jam mixture, and simmer, 1-2 minutes (stirring occasionally). Remove from the heat, mix through the crème fraîche, and season. Just before serving, loosen with a splash of milk (optional) or water if the sauce is too thick.
YUMMY YELLOWTAIL
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the yellowtail dry with paper towel. When hot, fry the yellowtail, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
DIVE IN
Plate up a bed of the savoury rice and top with the golden yellowtail. Drizzle over the madras sauce and serve the tomato sambal on the side. Garnish with the remaining coriander.
SAVOURY RICE
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced carrots and ½ the diced Onion until browned and soft, 4-5 minutes (shifting occasionally). Mix through the rice and pour in 150ml [300ml]|#7DA0D7 of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
TANGY TOMATOES
In a bowl, toss together the diced tomato, ½ the chopped coriander, the lemon juice, a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside.
MADRAS SAUCE
Dilute the stock with 30ml [60ml]|#7DA0D7 of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the remaining diced Onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, mix through the curry powder (to taste). Stir in the diluted stock and the vinegar & jam mixture, and simmer, 1-2 minutes (stirring occasionally). Remove from the heat, mix through the crème fraîche, and season. Just before serving, loosen with a splash of milk (optional) or water if the sauce is too thick.
YUMMY YELLOWTAIL
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the yellowtail dry with paper towel. When hot, fry the yellowtail, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
DIVE IN
Plate up a bed of the savoury rice and top with the golden yellowtail. Drizzle over the madras sauce and serve the tomato sambal on the side. Garnish with the remaining coriander.
SAVOURY RICE
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced carrots and ½ the diced Onion until browned and soft, 5-6 minutes (shifting occasionally). Mix through the rice and pour in 450ml [600ml]|#7DA0D7 of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
TANGY TOMATOES
In a bowl, toss together the diced tomato, ½ the chopped coriander, the lemon juice, a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside.
MADRAS SAUCE
Dilute the stock with 90ml [120ml]|#7DA0D7 of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the remaining diced Onion until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, mix through the curry powder (to taste). Stir in the diluted stock and the vinegar & jam mixture, and simmer, 1-2 minutes (stirring occasionally). Remove from the heat, mix through the crème fraîche, and season. Just before serving, loosen with a splash of milk (optional) or water if the sauce is too thick.
YUMMY YELLOWTAIL
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the yellowtail dry with paper towel. When hot, fry the yellowtail, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
DIVE IN
Plate up a bed of the savoury rice and top with the golden yellowtail. Drizzle over the madras sauce and serve the tomato sambal on the side. Garnish with the remaining coriander.
SAVOURY RICE
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced carrots and ½ the diced Onion until browned and soft, 5-6 minutes (shifting occasionally). Mix through the rice and pour in 450ml [600ml]|#7DA0D7 of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
TANGY TOMATOES
In a bowl, toss together the diced tomato, ½ the chopped coriander, the lemon juice, a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside.
MADRAS SAUCE
Dilute the stock with 90ml [120ml]|#7DA0D7 of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the remaining diced Onion until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, mix through the curry powder (to taste). Stir in the diluted stock and the vinegar & jam mixture, and simmer, 1-2 minutes (stirring occasionally). Remove from the heat, mix through the crème fraîche, and season. Just before serving, loosen with a splash of milk (optional) or water if the sauce is too thick.
YUMMY YELLOWTAIL
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the yellowtail dry with paper towel. When hot, fry the yellowtail, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
DIVE IN
Plate up a bed of the savoury rice and top with the golden yellowtail. Drizzle over the madras sauce and serve the tomato sambal on the side. Garnish with the remaining coriander.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R152.36
for 4 servings · R38.09 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Medium Curry Powder needs 40 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Chicken Stock Sachets needs 2Free Range Chicken Stock Chunks Avg 800 g R27.99 · whole pack (size can't be divided)R27.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R31.99 · 8% of packR2.56
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R49.99 · 16% of packR8.00
Not in the Woolies basket — source these elsewhere:
- Vinegar & Jam
- Baby Tomatoes
- Line-caught Yellowtail Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Indian-style Yellowtail & Sambal?
The preparation time for Indian-style Yellowtail & Sambal with savoury jasmine rice is between 25 and 40 minutes.
What is the total time required to make Indian-style Yellowtail & Sambal with savoury jasmine rice?
The total time required to make Indian-style Yellowtail & Sambal with savoury jasmine rice is between 40 and 55 minutes.
How many servings does Indian-style Yellowtail & Sambal provide?
4 servings
What are the main ingredients in Indian-style Yellowtail & Sambal?
Baby Tomatoes, Carrot, Chicken Stock Sachet, Chicken Stock Sachets, Creme Fraiche, Fresh Coriander, Jasmine Rice, Lemon Juice, Line-caught Yellowtail Fillet/s, Line-caught Yellowtail Fillets, Medium Curry Powder, Onion, Onions, Vinegar & Jam
What is the nutritional information of Indian-style Yellowtail & Sambal?
Calories: 830, Carbs: 94 grams, Fat: grams, Protein: 46.2 grams, Sugar: 21 grams, Salt: 1033 grams
How do I prepare Indian-style Yellowtail & Sambal?
SAVOURY RICE: Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced carrots and ½ the diced onion until browned and soft, 4-5 minutes (shifting occasionally). Mix through the rice and pour in 150ml [300ml]|#7DA0D7 of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. DIVE IN: Plate up a bed of the savoury rice and top with the golden yellowtail. Drizzle over the madras sauce and serve the tomato sambal on the side. Garnish with the remaining coriander. YUMMY YELLOWTAIL: Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the yellowtail dry with paper towel. When hot, fry the yellowtail, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season. MADRAS SAUCE: Dilute the stock with 30ml [60ml]|#7DA0D7 of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the remaining diced onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, mix through the curry powder (to taste). Stir in the diluted stock and the vinegar & jam mixture, and simmer, 1-2 minutes (stirring occasionally). Remove from the heat, mix through the crème fraîche, and season. Just before serving, loosen with a splash of milk (optional) or water if the sauce is too thick. TANGY TOMATOES: In a bowl, toss together the diced tomato, ½ the chopped coriander, the lemon juice, a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside.
What should be prepared from my kitchen to make Indian-style Yellowtail & Sambal?
Baby Tomatoes, Carrot, Chicken Stock Sachet, Chicken Stock Sachets, Creme Fraiche, Fresh Coriander, Jasmine Rice, Lemon Juice, Line-caught Yellowtail Fillet/s, Line-caught Yellowtail Fillets, Medium Curry Powder, Onion, Onions, Vinegar & Jam
How many calories does Indian-style Yellowtail & Sambal have?
830 calories
How much fat content does Indian-style Yellowtail & Sambal have?
grams