Fish Curry

Name: Fish Curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 2 Garlic cloves; 8 Shallots; 20 g Ginger Tuber; 2 red chillies; 2 Courgette; 100 g rosè mushrooms; 600 g Salmon fillet; 2-3 TABLESPOONS Oil; 1 TEASPOON Curry Powder; 1/2 TEASPOON Rose peppers; 1 pinch Cumin; 1 coated Tsp Mustard seeds; 2 Lime leaves; 250 ml dry white wine; 250 g Whipped cream

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
2 Garlic cloves
8 Shallots
20 g Ginger Tuber
2 red chillies
2 Courgette
100 g rosè mushrooms
600 g Salmon fillet
2-3 TABLESPOONS Oil
1 TEASPOON Curry Powder
1/2 TEASPOON Rose peppers
1 pinch Cumin
1 coated Tsp Mustard seeds
2 Lime leaves
250 ml dry white wine
250 g Whipped cream

Directions

1
Prepare rice in boiling salted water according to package instructions. Meanwhile peel garlic and shallots. Cut garlic into thin slices. Halve and possibly quarter the shallots.
2
Peel and finely dice the ginger. Slice chilli lengthwise, remove seeds and cut finely. Wash and clean the zucchini and cut into 4 cm long pieces. Place the pieces upright and cut into eighths. Clean, clean and chop the mushrooms.
3
Wash the salmon, dab dry and cut into pieces. Heat the oil in a large pan. Add the salmon pieces and fry for 1-2 minutes, turning, remove and season with salt. Put the zucchini pieces into the pan and fry for about 3 minutes, turning.
4
Season with salt, curry, paprika and cumin. Add shallots, mushrooms, garlic, chilli, mustard seeds and ginger and fry for another 2-3 minutes. Meanwhile drain rice and keep warm. Wash the lime leaves.
5
Add salmon pieces, lime leaves, white wine and cream to the vegetable pan and simmer for about 5 minutes at low heat. Season to taste with salt. Arrange fish curry in bowls. Add rice.