Preparation time10’
Cooking time20’
Level of difficultyMedium
150 gr. basmati rice
20 gr. olive oil
1 red onion, peeled and chopped
1 teaspoon garlic melted
1 tablespoon grated fresh ginger
1 fresh green hot pepper, without seeds and finely chopped
2 teaspoons curry powder
1/4 teaspoon chili powder
1 teaspoon turmeric
750 gr. perch fillet, without bones, without skin, cut into 2 cm pieces.
400 gr. (1 can) light coconut milk
400 gr. (1 can) chopped tomatoes
Salt and pepper
200 gr. peas
Fresh coriander leaves
1. First cook the rice in a small pot following the packaging instructions.
2. At the same time, heat the oil in a medium casserole and add the onion, the garlic, the ginger and the pepper. Cook over medium heat for 2-3 minutes. Add the curry, the chili and the turmeric and mix. Then, add 1-2 tablespoons of water -if needed- and mix. Add the fish and fry for 1 minute. Add the coconut milk, the tomatoes, salt and pepper. Bring the mixture to a boil, lower the heat and then simmer for 20 minutes. During the last 2 minutes of cooking, add the peas and stir.
3. Serve the curry with rice and coriander leaves.
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