ingredients

For the fish curry:
600 g cod fillets
1 green pepper
20 g fresh ginger
3 onions
5 cl of olive oil
5 g of mustard seeds
3 g coriander seeds
1 teaspoon of red curry paste
2 pinches of chilli powder
1 teaspoon of turmeric
6 tomatoes
1 pinch of sugar
3 pinches of salt
2 bricks of Kara coconut milk (2 x 20 cl)
¼ bunch of fresh coriander
1 stick of lemongrass

For rice:
300 g of basmati rice
3 g of mustard seeds
20 g Kara grated coconut

Steps

Step 1

Cut, seed and peel the green pepper. Slice it thinly. Peel and grate the ginger. Peel and chop onions in small cubes. Wash and cut the lemongrass into thin strips. Peel, seed tomatoes and cut into small cubes.

Stop and remove the skin of the fish, then cut into large cubes 3 cm apart.

2nd step

Heat the oil in a skillet (or a wok), sauté the mustard seeds, coriander seeds, lemongrass, green pepper, ginger and onions. Mix well then add the chilli and turmeric. Finish with the tomatoes, then season with salt and sugar. Cook gently for 3 minutes, then add a glass of water and the coconut milk. Season and simmer for 5 to 10 minutes over low heat. Finally, put the fish to cook slowly in the sauce for 5 minutes.

Meanwhile, cook the rice:

Step 3

Rinse the rice with cold water and put it in a saucepan with 1.5 times its volume of water, 2 pinches of salt and mustard seeds. Boil and cook covered until the liquid is completely absorbed. Then turn off and let stand another 5 to 10 minutes. Arrange the rice harmoniously, sprinkle it with grated coconut, arrange the fish cubes next to it and drizzle with the curry sauce.

tips

Replace the fish with cubed chicken fillets.