Fish curry with rice

Ingredients for 2 servings:

• 400 g white-fleshed fish (e.g. haddock or cod)
• 2 large tomatoes
• 1 carrot(s)
• 4 spring onions
• 1 lime(s)
• 4 tbsp crème fraîche
• 1 tsp spice paste from the Wunderkessel, see CK database
• 3 tsp Curry (Spicy Madras Curry), see CK database
• salt and pepper
• 1 pinch(s) of sugar, optional
• Sunflower oil
• 100 g basmati rice
• 1 tbsp butter
• 200 ml water, hot
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

easy and fast

Place the rice in a sieve and rinse briefly but thoroughly under running water. Then place it in a bowl with the sieve and cover with water. Let stand for 30 minutes. It should then be completely white and no longer translucent. Cut the fish into bite-sized pieces, place on a plate, lightly season with salt and pepper, and drizzle with lime juice. Also leave covered for 30 minutes. Blanch the tomatoes, peel and deseed them, and cut the flesh into small cubes. Peel the carrot and slice into thin rings, trim the spring onions and slice diagonally into thin rings. Melt the butter in a saucepan, add the soaked and drained rice, and fry over medium heat for 1-2 minutes while stirring. Then pour in the hot water, reduce the heat to low, add salt, and simmer gently with the lid on for about 10 minutes. Then turn off the heat. While the rice is cooking, heat a little oil in a deep pan, add the vegetables, and sauté. Add the spice paste and sauté briefly. Add the curry mixture and deglaze with a little water. Stir in the crème fraîche and simmer over low heat, covered, for about 10 minutes. Add the fish, cover with the sauce, turn off the heat, and let the boned fish simmer for 8-10 minutes. Do not overcook, or the fish will become dry. Season to taste and serve with the rice.