John Myers
Fish Curry with Rice
The perfect fish curry with rice recipe with a picture and simple step-by-step instructions.
- 250 g Redfish fillet (alternatively: cod fillet or pangasius fillet)
- 1 tbsp Lemon juice
- 1 Small red chilli pepper
- 1 piece Ginger the size of a walnut
- 1 Can Coconut milk 400 ml
- 1 bag Lemon butter sauce (here: From Maggi)
- 1 tbsp Mild curry powder
- 2 big pinches Coarse sea salt from the mill
- 1 tsp Fish sauce
- 1 big pinch Sugar
- 100 g Jasmine long grain rice
- 0,5 tsp Salt
- 2 Stalk Parsley
- Thaw the redfish fillet a little, cut into bite-sized pieces and drizzle with lemon juice. Clean / core the chilli pepper, wash and cut into small cubes. Peel the ginger and cut into small cubes. Pour coconut milk (400 ml) into a saucepan, stir in lemon butter sauce, add diced ginger and chili peppers, season with mild curry powder (1 tbsp) and coarse sea salt from the mill (2 big pinches) and bring to the boil while stirring constantly. Add the fish cubes, season with fish sauce (1 teaspoon) and sugar (1 big pinch) and cook with the lid closed for about 10 minutes. Simmer the rice (100 g) according to the spring rice method (see my recipe: Cooking rice) in salted water (200 ml / ½ teaspoon salt) for about 20 minutes with the lid closed. Use a cup rinsed in cold water to portion the rice onto the plate and spread the fish curry around it. Serve garnished with parsley.
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