John Myers
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Fish Curry with Basmati Rice
The perfect fish curry with basmati rice recipe with a picture and simple step-by-step instructions.
Fish curry:
- 300 g Cod fillets
- 2 tbsp Sunflower oil
- 1 tbsp Lemon juice
- 1 tbsp Light soy sauce
- 1 Sweet potato approx. 150 g
- 1 Zucchini approx. 150 g
- 0,5 Leeks approx. 150 g
- 1 piece Ginger the size of a walnut
- 1 Red chilli pepper
- 1 tbsp Sunflower oil
- 200 ml Clear broth (1 teaspoon instant)
- 150 ml Coconut milk
- 1 tbsp Mild curry powder
- 1 tbsp Sweet soy sauce
- 1 tbsp Brown sugar
- 1 tsp Fish sauce
- 1 Cup Plucked parsley
Basmati rice:
- 200 g Basmati rice
- 400 ml Water
- 1 tsp Salt
Serve:
- 1 tbsp Plucked parsley for garnish
Fish curry:
- Wash the fish fillets, pat dry with kitchen paper, cut into bite-sized pieces, carefully fry in the wok with sunflower oil (2 tbsp) for about 2 – 3 minutes, remove and add lemon juice (1 tbsp) and light soy sauce (1 tbsp) trickle. Peel and finely dice the sweet potato. Peel the zucchini with the garnish peeler, halve lengthways and slice diagonally. Clean and wash the leek and cut into rings. Peel and finely dice the ginger. Clean / core the chilli pepper, wash and finely dice. Pour sunflower oil (1 tbsp) into the wok and add the vegetables (ginger cubes + chilli pepper cubes, sweet potato cubes + zucchini slices + leek rings) one after the other and fry / stir-fry. Deglaze / pour in the clear broth (200 ml) and coconut milk (150 ml) and season with mild curry powder (1 tbsp), brown sugar (1 tbsp), sweet soy sauce (1 tbsp) and fish sauce (1 tsp). Let everything simmer / cook with the lid on at medium temperature for approx. 10 – 12 minutes. Finally add the seared fish, sprinkle with the plucked parsley and cook everything with the lid on for another 4–5 minutes.
Basmati rice:
- Stir Basmati rice (200 g) into salt water (400 ml water / 1 teaspoon salt), bring to the boil briefly and cook with the lid on at the lowest temperature for about 16-18 minutes.
Serve:
- Press the rice into a cup rinsed with cold water and turn it out onto the plate. Add the fish curry and serve sprinkled with parsley.
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