Smoked fish with curry rice

Ingredients for 2 servings:

• 2 tbsp oil
• 1 onion(s)
• 100 g rice
• ½ liter meat broth, fresh or cubed
• 1 tsp curry powder
• 1 pinch of chili powder
• 300 g smoked fish, e.g. redfish or other
• 20 g butter

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Fry the finely chopped onion in oil until translucent. Add the rice and roast for about 5 minutes. Pour in the hot meat broth and season with salt, curry, and chili. Stir. Let it simmer for 15 minutes over low heat until cooked through. Cut the smoked fish into small pieces, debone if necessary, and fold into the rice. Add butter and let it simmer for 5 minutes. Tip: You can add herbs to taste, such as dill. For a nice color, you can also add saffron. Since smoked fish is expensive, I sometimes use fish fillets and smoked fish. A bit of smoky flavor is important. When Schillerlocken were cheaper, I added some to the rice; it looked nicer. I also leave out the saffron. You can experiment with curry for this.