- 200 grams Basmati rice
- 600 grams Redfish fillet
- 2 Limes (juiced)
- 1 Red Onion
- 1 bunch scallion
- 100 grams Soy bean sprouts
- 1 Red Chile pepper
- 1 tablespoon Vegetable oil
- 100 milliliters Vegetable broth (Instant)
- 4 tablespoons Curry
- Coconut milk (200 ml, unsweetened)
- freshly ground pepper
- 1 Lime (for garnish)
Cook rice in salted water according to package directions. Rinse fish, pat dry and cut into cubes. Drizzle with lime juice. Peel onion. Rinse scallions. Finely chop onion and scallions. Rinse sprouts and drain. Slice chile pepper lengthwise, remove seeds and finely chop.
Heat 1 tablespoon oil in a pan. Add red onion, chile pepper, scallions and sprouts and sauté briefly. Mix with the rice. Keep warm.
Heat vegetable broth in a pot. Add fish cubes and simmer about 6 minutes. Lift from the broth with a skimmer.
Heat remaining oil in a pan. Add curry powder and sauté briefly. Stir in broth and coconut milk and bring to a boil while stirring. Season with salt and pepper. Add fish to the sauce and let stand for 1-2 minutes. Arrange fish curry and rice on plates and serve garnished with lime.