Fish curry with rice à la Mück71

Ingredients for 4 servings:

• 300 g mushrooms, oyster mushrooms, etc.
• 2 shallots
• 1 small can of peas and carrots or carrots and snow peas, fresh
• Curry powder or curry paste if desired
• margarine
• 300 ml coconut milk
• 250 g salmon, pollock, or similar, frozen
• herbal sea salt
• pepper or chili
• Parsley
• dill
• e.g. coriander
• 2 cups rice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

quick and easy

Clean the mushrooms and slice them thinly. Peel the shallots and dice them finely. Drain the peas and carrots in a sieve, or wash, peel, and slice/chunk fresh carrots and snow peas. Let the fish thaw slightly, then cut it into even cubes. It’s easier to slice when thawed. Melt a little margarine in a pan and fry the shallots and mushrooms. Add curry powder or, if you like it spicier, curry paste, and fry for a while. Don’t let it get too hot, though, or the curry will become bitter. Add the drained peas and carrots or the fresh vegetables and mix in. Deglaze with coconut milk. As soon as the coconut milk starts to simmer, add the fish and let it simmer. Season to taste with herb sea salt, pepper, or chili. Finally, sprinkle with parsley, dill, or coriander, if you like it spicier, and mix well. In between, add two cups of rice, twice the amount of water, and a level teaspoon of salt to a pot and bring to a boil. Arrange the fish curry on a bed of rice and serve. Tip: If using fresh vegetables, pre-cook them if necessary.