John Myers
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Fish and Coconut Curry (hot) with Jasmine Rice and Chapati
The perfect fish and coconut curry (hot) with jasmine rice and chapati recipe with a picture and simple step-by-step instructions.
Curry:
- 400 ml Creamy coconut milk
- 1 tbsp Red curry paste
- 30 g Red peppers
- 30 g Fresh ginger
- 15 g Garlic cloves
- 200 g King oyster mushrooms, small
- 150 g Red peppers
- 60 g Spring onions
- 150 g Peas frozen
- 800 g Sea fish, firm (e.g. cod, saithe, etc.) as desired
- 1,5 tbsp Soy sauce dark
- 2,5 tbsp Lime juice
- 0,25 tsp Chilli flakes
- Salt, pinch of sugar
- 2 tbsp Sesame
- 3 Stems Coriander
Chapati (Indian flatbread):
- 140 g Chapati flour, alternatively wheat flour 550)
- 115 ml Water
- 115 ml Salt
Rice:
- 2 cups Jasmine rice
- 3 cups Water
- 2 tbsp Butter
- Salt
Preparation of curry:
- Only halve the small (baby) king oyster mushrooms, cut large ones into bite-sized pieces. Peel the ginger, cut into very small cubes. Skin the garlic, roughly chop. Wash the peppers, dry them, cut in half, remove the stalk base, core and cut into 1 cm cubes. Clean the spring onions, remove part of the greens, cut the rest down to the small onion and cut into pieces. Only halve the small onions. Wash the peppers, dry them, cut in half, remove and core the stem and cut the two halves crosswise into narrow strips. Wash the fish in cold water, dry them and cut into 4 cm pieces. Lightly toast the sesame seeds in a pan without fat. Roughly chop the coriander.
Preparation of chapati:
- Mix the flour and first half of the water by hand. Gradually, vigorously knead in the remaining water. Always work properly with your fist in between, knead and work with your fist. Until you have a smooth, slightly sticky dough. Let the dough rest in the bowl until processed.
Rice:
- Wash the rice at least 3 times and drain it again and again. Then put in a saucepan with water, butter and salt and bring to a boil. Simmer gently for about 5 minutes with the pot open. Then close the pot with a lid, wrap it thickly in 2 kitchen towels and put it in bed and cover it with it. So it can swell in peace and – when it is needed – has its right consistency.
Preparation of curry:
- Put coconut milk, 100 ml water, curry paste, peppers, ginger and garlic in a larger saucepan, bring to a boil and cook for 2 minutes. Then turn the heat down a little, add the mushrooms, peppers, spring onions and peas and simmer for another 4 minutes. Season with soy sauce, lime juice, chilli flakes, sugar and salt. Put in the fish pieces, stir well, bring everything to the boil 1 more briefly and then remove all of the heat and just let the fish soak through the curry.
Chapati:
- Divide the dough into 3 – 4 portions. Flour these all around and roll out on a floured surface to about 3 mm thin flatbreads. Roast these in a pan without oil on both sides until they slowly puff up and have light roasted spots.
- To serve, take the rice out of its “bed”, stir it well and put a ring of it on the plate. Put the curry in the middle and sprinkle everything with the toasted sesame seeds. As an additional side dish, serve the chapati ……………. and let it taste.
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