Cod in curry sauce

Name: Cod in curry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 12 Frozen blanched shrimps (without head and shell); 1 small onion; 1 Garlic clove; 10 g fresh ginger; 300 g Carrots; 300 g Courgette; 600 g Cod fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 200 g Basmati Rice; 20 g Butter or margarine; 2 TEASPOONS Curry Powder; 250 ml Coconut milk; 6-8 Stem(s) Coriander

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

12 Frozen blanched shrimps (without head and shell)
1 small onion
1 Garlic clove
10 g fresh ginger
300 g Carrots
300 g Courgette
600 g Cod fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
200 g Basmati Rice
20 g Butter or margarine
2 TEASPOONS Curry Powder
250 ml Coconut milk
6-8 Stem(s) Coriander

Directions

1
Defrost the shrimps in cold water for 15-20 minutes. Peel and finely dice onion, garlic and ginger. Clean and peel the carrots. Wash and clean the zucchini. Process the carrots and courgettes into long strips with the zest shredder. Wash the fish and pat dry. Cut fish into 8 thin pieces, season with salt, pepper and some lemon juice. Drain shrimps, rinse and pat dry
2
Prepare rice in boiling salted water according to package instructions. Heat the fat in a pan. Stir-fry curry, onions, garlic and ginger for about 2 minutes. Add carrots and prawns and cook for about 2 minutes. Add coconut milk and zucchini, bring to the boil and season with salt and pepper. Put the fish on the vegetables, cover and cook over medium heat for 5-6 minutes
3
Wash coriander, shake dry and chop finely except for 4 stems. Add chopped coriander to the curry sauce. Drain the rice. Arrange fish, vegetables and sauce on plates and garnish with coriander. Add rice
4
Waiting time approx. 10 minutes