Fish curry with rice

Name: Fish curry with rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Rice; 7-10 Tbsp Salt; 150 g Shiitake mushrooms or mushrooms; 250 g Sweet peas; 1 red chilli pepper; 2 red onions; 2 Garlic cloves; 1 piece(s) (approx. 2 cm) Ginger; 500 g Saithe fillet; 1 TABLESPOON Sesame; 2 TABLESPOONS Oil; 2 TEASPOONS Curry Powder; 3 TABLESPOONS Lime juice; 1 tin(s) (400 g) Coconut milk (unsweetened)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Rice
7-10 Tbsp Salt
150 g Shiitake mushrooms or mushrooms
250 g Sweet peas
1 red chilli pepper
2 red onions
2 Garlic cloves
1 piece(s) (approx. 2 cm) Ginger
500 g Saithe fillet
1 TABLESPOON Sesame
2 TABLESPOONS Oil
2 TEASPOONS Curry Powder
3 TABLESPOONS Lime juice
1 tin(s) (400 g) Coconut milk (unsweetened)

Directions

1
Cook rice in boiling salted water according to package instructions. Clean, wash and possibly halve the mushrooms. Clean and wash mangetouts. Clean chillies, carve lengthwise, remove seeds, wash and chop finely.
2
Peel and finely dice the onions, garlic and ginger. Rinse fish, dab dry and cut into bite-sized pieces.
3
Roast sesame seeds in a pan or wok without fat. Remove. Heat the oil in the pan. Sauté the fish for about 1 minute on each side. Season with salt and take out.
4
Sauté the mushrooms and sugar snap peas in hot frying fat for about 3 minutes. Add chilli, onions, garlic, ginger and curry and sweat briefly. Add lime juice and coconut milk, bring to the boil and simmer for about 2 minutes.
5
Season to taste with salt and curry. Heat fish in it. Sprinkle with sesame seeds. Arrange everything.