Coconut fish curry is not just a curious experiment in the style of Indian cuisine. We suggest that you move a little away from the usual healthy curry recipe, which is a mixture of stewed vegetables and meat in a spicy sauce, and prepare a tender cod fillet.
Ingredients
- cod fillets: 700 g
- rice: 160 g
- water: 380 ml
- onion: 100 g
- olive oil: 20 ml
- powdered ginger: 10 g
- curry: 15 g
- coriander seeds: 0.1 tsp
- coconut milk: 400 ml
- cherry tomatoes: 100 g
- green onion: 10 g
- garlic: 2 clove
- salt: 1 pinch
Metric Conversion
Stages of cooking
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Prepare ingredients.
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Cook rice over medium heat until cooked (it is convenient to buy rice in sachets). Salt to taste.
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Peel and chop the onion. Heat the pan and pour in the oil. Fry the onions for a couple of minutes.
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Cut fish fillets into large slices. Add fish to the onion and fry for one minute. Pour ground ginger, curry and a pinch of coriander seeds, add salt and continue to fry, stirring, for a couple more minutes.
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Pour coconut milk and simmer under the lid on medium heat for 20 minutes.
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Wash cherry tomatoes and cut into 4 parts. While the fish is stewing, chop the green onion feather. Peel the garlic, pass through the press. Add the green onion with garlic and cherry tomatoes in a frying pan 5 minutes before readiness.
