John Myers
Rice Pan, Slightly Spicy, Anglo-Indian, Inspired By Kedgeree Recipe
The perfect rice pan, slightly spicy, anglo-indian, inspired by kedgeree recipe recipe with a picture and simple step-by-step instructions.
- 2 tablespoon Organic coconut oil
- 1 Little bit Organic butter
- 2 piece Charlotte
- 40 g Ginger
- 2 piece Fresh hot peppers
- 500 g Mushrooms
- 1 piece Bell pepper
- 0,5 bunch Fresh coriander
- 1 piece Frozen Thai Mango
- 2 Teaspoon (level) Mango powder
- 2 teaspoon Curry powder
- Frozen peas
- Organic long grain rice
- 1 piece Organic lemon
- Pangasius fillet
- Cornmeal
- Salt
- Cook the rice according to the instructions and then put it in a large casserole dish, loosen it with a fork and let it cool, then season with freshly grated lemon peel. Thaw the fish and marinate with lemon. Thaw the mango and then cut into cubes.
- Cut the ginger and pepperoni very finely, cut the onions into small pieces. Halve the bell pepper and the mushrooms, then cut into thick slices.
- Heat coconut oil and a small piece of butter in a high pan and sweat the ginger, peppers and charlottes briefly, then stir in the curry and immediately add the peppers and stir in, simmer for about two minutes with the lid on. Then add the mushrooms, stir in, season with salt. Add some chopped coriander, about two stalks. Then pour frozen peas over it, stir in.
- Finally, refine with the mango pieces and mango powder.
- In between, salt the fish and dust with corn flour, fry in a little coconut oil.
- Then put the rice on the vegetables and let the coriander warm through with the lid on, do not stir. When everything is hot, place pieces of fish on top. (You could also warm the rice in the microwave / oven beforehand, then the vegetables stay even crisper.)
Facebook Comments