Fish Curry with Coconut Milk and Basmati Rice
This delicious, Indian-influenced dish is a healthy energy bomb and can also score with valuable protein from the fish. Ginger gives the meal a pleasant pungency, unique aroma and stimulates digestion and blood circulation with its pungent substances.
For more digestive and satiating fibre, it is recommended to replace basmati rice with natural basmati rice or another natural rice. The content of vitamins and minerals is also higher in whole grain rice.
- 1 onion
- 1 ½ centimeters fresh ginger
- 3 tomatoes
- 600 grams white fish fillets (ready to cook, skinless, z. B. monkfish, cod)
- 3 tablespoons Lime juice
- 1 pinch ground cilantro
- 300 grams Basmati rice
- 2 tablespoons Corn oil
- 1 tablespoon Red Curry paste
- 400 milliliters Coconut milk
- freshly ground peppers
- 1 tablespoon Fish sauce (Asia Download)
- cilantro (for garnish)
Peel and finely chop the onion and garlic. Rinse and quarter the tomatoes, remove seeds and cut into small cubes. Rinse the fish, pat dry and cut into large, bite-sized pieces. Place the fish in a shallow dish, mix the lime juice with ginger and coriander and drizzle over the fish, tossing to coat. Refrigerate 30 minutes. Cook the rice according to package directions.
Heat the oil in a skillet. Drain the fish pieces reserving the marinade. Saute the fish until golden brown and remove the fish with a slotted spoon.
Add the onion to the pan and cook until translucent. Stir in the curry paste, sauté briefly and pour in the coconut milk. Simmer gently over medium heat until lightly thickened, about 10 minutes. Add the fish and the tomatoes to the pan and cook over low heat until the fish is heated through, 2-3 minutes. Stir in the lime marinade and season the dish with salt, pepper and fish sauce.
Serve with the basmati rice and garnish with cilantro.