Fish Curry with Tomatoes and Rice
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- For the fish curry
- 1 ⅔ cups cherry Tomatoes
- 1 bunch Basil (ca. 25 g | 0.5 cup)
- 2 cups canned Pineapple (drained)
- 18 ozs red Perch fillet
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 1 Tbsp Peanut oil
- 1 Tbsp red Curry paste
- 1 ⅔ cups unsweetened Coconut milk (canned)
- ⅔ cup Yogurt
- 1 tsp Corn starch
- 1 Tbsp light soy sauce
- 8 Chives (with blooms)
- For the rice
- 1 ⅛ cups Basmati rice
- salt
- butter (for the molds)
Product recommendation
For the red curry paste: 1 peeled shallot, 2 peeled garlic cloves, 1 tsp chopped galangal, 1/2 tsp chopped lemon grass, 1 deribbed/seeded red thai chili pepper, 1 tsp shrimp paste, 1 Msp. Kaffir lime zest and salt. Place in a mortar and grind into a fine paste. Yields 2-3 tbsp of curry paste.
Preparation steps
1.
Wash, dry and cut the tomatoes in half.
2.
Wash the basil. Remove excess water by shaking. Remove the leaves from the stems.
3.
Drain the pineapple chunks and chop finely. _Save the juice!_
4.
Cut the fish into bite-size pieces. Removing any bones if you find them. Sprinkle the lemon juice over the top and season with salt and pepper.
5.
Cook the rice in lightly salted water -- according the instructions on the package -- for approximately 8-10 minutes until the water is absorbed and the rice appears grainy.
6.
In the meantime:
7.
Heat the oil in a wok, stir in the curry paste and saute briefly.
8.
Add the coconut milk and bring it to a boil. Allow to simmer for 2 minutes.
9.
Mix in the pineapple chunks.
10.
Mix the yoghurt with the cornflour and add it to the wok.
11.
Pour in 150 ml of the reserved pineapple juice and bring to a boil. Season with the soy sauce.
12.
Add the fish pieces and the tomatoes and bring to the boil again. Cover, turn off the heat and allow to poach for 2-3 minutes.
13.
In the meantime:
14.
Slice the basil in strips. Stir into the curry.
15.
Divide the rice equally into lightly greased moulds. Turn the rice out of the moulds onto warmed plates. Dish up the curry next to the rice and garnish with chive stems if desired.
