Curry pwason pikant ak diri ze fri

Wash the rice in a colander, pour it into the saucepan with the 190 ml water and salt and bring to the boil. Turn the heat down, put the lid on the saucepan and let the rice simmer gently for about 15-18 minutes. The water is then used up. Remove from heat, loosen up a little and let cool down.

Wash and clean the sugar snap peas and cut into oblique, bite-sized pieces. Peel the carrot and cut into pieces of the same size. Clean the spring onions and cut into wide rings. Peel and finely dice shallots. Peel and finely chop the garlic and ginger. Core and finely chop the chilli.

Rinse the monkfish with cold water, dry it and cut into 4 cm cubes.

Heat peanut oil in a wok (or larger pan). Fry half of the shallots, ginger, garlic, chilli, spring onions and 2/3 of the pods and carrots in it. Add the curry paste, fry a little and then deglaze everything with rice wine, white wine and coconut milk. Simmer for a few minutes, season with pepper, salt and sugar and sprinkle with the peanuts.

Reduce the heat a little, add the monkfish and let it steep in the vegetable stock.

While the fish is cooking, heat the peanut oil in a pan. Fry the last third of the vegetables and the other half of the shallots, spring onions, garlic, chilli and ginger in it. Add the rice and fry with it. Always turn everything around. The rice needs to be crispy. Then put the two eggs on top and stir with the rice and continue to fry until crispy. Season with salt and pepper and sprinkle with the chopped coriander.

Arrange both separately and .............. let them taste good.