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Rice – Fish – Curry

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Ingredients for 4 servings:

  • 200 g rice or wholegrain rice
  • 500 ml broth, just under
  • 600 g redfish fillet(s) or cod fillet
  • 1 lemon(s), untreated
  • salt, pepper
  • 1 bunch of spring onions
  • 2 tbsp oil
  • 300 g peas, frozen
  • 2 tbsp butter
  • Flour for turning
  • 2 tbsp curry
  • ½ bunch parsley
  • 4 tomatoes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring the rice to a boil with broth (vegetable, clear, etc.), cover, and simmer for 20 minutes. Season the fish with lemon juice, salt, and pepper. Slice the onions into rings and lightly fry in hot oil. Remove and mix with the unthawed peas into the not-quite-cooked rice. Add the butter to the frying fat. Briefly coat the fish in flour and lightly brown on both sides, then cut into its natural segments. Season the rice generously with curry powder and grated lemon zest and add to the fish. Serve the dish in the pan, garnishing with sprigs of parsley and tomato wedges.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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