Coconut Fish Curry

Name: Coconut Fish Curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 200 g Shallots; 2 Garlic cloves; 1 walnut-sized piece of ginger; 1 red chilli pepper; 2 medium zucchini; 150 g Mushrooms; 600 g Fish fillet (e.g. salmon); 2-3 TABLESPOONS Oil; 2 TEASPOONS Curry; 1 TABLESPOON Flour; 1 can(s) (400 ml) unsweetened coconut milk; 2-3 TABLESPOONS Lime juice

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
200 g Shallots
2 Garlic cloves
1 walnut-sized piece of ginger
1 red chilli pepper
2 medium zucchini
150 g Mushrooms
600 g Fish fillet (e.g. salmon)
2-3 TABLESPOONS Oil
2 TEASPOONS Curry
1 TABLESPOON Flour
1 can(s) (400 ml) unsweetened coconut milk
2-3 TABLESPOONS Lime juice

Directions

1
Cook rice in boiling salted water according to package instructions. Meanwhile peel the shallots, garlic and ginger. Quarter shallots, chop garlic and ginger. Clean the chilli, cut lengthwise, remove seeds, wash and finely chop.
2
Clean and wash the zucchini and cut them into pencils. Clean, wash and chop the mushrooms.
3
Wash the fish, dab dry and dice. Heat the oil in a large pan. Brown the fish in it for 2-3 minutes. Season with salt and take out. Sauté the zucchini in the hot frying fat for 2-3 minutes.
4
Add mushrooms, shallots, garlic, ginger and chilli, fry for about 2 minutes.
5
Sprinkle curry and flour over it and sweat. Stir in coconut milk and 1⁄4 l water, bring to the boil. Simmer everything for 3-5 minutes. Season curry with salt and lime juice. Heat salmon in it. Drain rice and serve with fish curry.