Fish-Curry with rice

Name: Fish-Curry with rice
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 500 g Victoria perch fillet; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 150 g Basmati rice; 250 g Peppers; 100 g Spring onions; 40 g Butter or margarine; 7-10 Tbsp Pepper; 1/8 l Vegetable broth (instant); 1 jar (400 g) "Fix for Meat Pan Indian Curry"; 7-10 Tbsp Lemon balm leaves

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

500 g Victoria perch fillet
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
150 g Basmati rice
250 g Peppers
100 g Spring onions
40 g Butter or margarine
7-10 Tbsp Pepper
1/8 l Vegetable broth (instant)
1 jar (400 g) "Fix for Meat Pan Indian Curry"
7-10 Tbsp Lemon balm leaves

Directions

1
Wash the fish, dab dry and cut into cubes. Sprinkle with lemon juice and season with salt. Put rice in 300 ml boiling salted water and let it swell covered over low heat for about 20 minutes.
2
Clean and wash the bell pepper and spring onions. Cut the bell pepper into strips and the spring onions into rings. Heat 15 g fat in a pan and fry the pepper strips in it for 1-2 minutes. Add spring onions, fry briefly and season with salt and pepper.
3
Remove from the pan. Drain the fish cubes on kitchen paper. Heat the remaining fat in the pan and fry the fish briefly while turning. Deglaze with stock, add Fix for meat pan and vegetables, fold in carefully and simmer for 1-2 minutes.
4
Arrange rice and fish curry on 3 plates. Serve garnished with lemon balm.