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Curry with perch by Athena Loizidou

  • NAVA Preparation time10’
  • NAVA Cooking time20’
  • NAVA Level of difficultyMedium

Products used in the recipe

Recipe ingredients

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


Recipe Directions

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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