Fish curry with rice

Name: Fish curry with rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Shiitake mushrooms; 250 g Sweet peas; 1 red chilli pepper; 2 red onions; 2 Garlic cloves; 20 g Ginger; 500 g Saithe fillet; 2 TABLESPOONS Sesame seed; 3 TABLESPOONS oil, salt; 1 TEASPOON yellow curry paste; 1 can(s) (400 ml) unsweetened coconut milk; 2-3 TABLESPOONS Lime juice; 7-10 Tbsp Shiso cress

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Shiitake mushrooms
250 g Sweet peas
1 red chilli pepper
2 red onions
2 Garlic cloves
20 g Ginger
500 g Saithe fillet
2 TABLESPOONS Sesame seed
3 TABLESPOONS oil, salt
1 TEASPOON yellow curry paste
1 can(s) (400 ml) unsweetened coconut milk
2-3 TABLESPOONS Lime juice
7-10 Tbsp Shiso cress

Directions

1
Clean and clean the mushrooms and possibly halve them. Clean and wash the mangetouts. Clean the chilli pepper, cut lengthwise, remove seeds, wash and cut into rings. Peel onions and garlic and chop finely.
2
Peel and finely chop the ginger. Rinse fish, dab dry and chop coarsely.
3
Roast sesame seeds in a wok or large pan without fat, remove. Heat 2 tablespoons of oil in a wok or frying pan. Fry the mushrooms, mangetouts, chilli, onions, garlic and ginger for 3-5 minutes.
4
Take everything out.
5
Heat 1 tablespoon of oil in the frying fat. Fry the fish for 3-5 minutes, turning gently. Season with salt and curry paste and sauté briefly. Deglaze with coconut milk. Bring to the boil, carefully fold in the vegetables and allow to draw briefly.
6
Season with lime juice. Serve fish curry. Serve sprinkled with cress and sesame seeds. Basmati rice tastes good with it.