Fish curry with rice

🐟 Fish in coconut curry served with white rice, lime and adjustable chili.

Ingredients

• 🍚 250 g long-grain rice
• 🐟 600 g firm white fish fillets, skinless and boneless
• 🥥 250 ml unsweetened coconut milk
• 🧅 1 medium onion, chopped
• 🧄 2 garlic cloves, chopped, and 1 tsp grated ginger
• 🍅 2 ripe tomatoes, chopped
• 🫒 1 tbsp vegetable oil
• 🍛 1 tbsp mild curry powder, 1/2 tsp turmeric
• 💧 350 ml water for rice and 100 ml to thin sauce if needed
• 🍋 1 lime, juice to serve; optional fresh coriander
• 🧂 1/2 tsp salt, black pepper; optional piri-piri

Preparation

Rinse rice. Put it in a pot with 350 ml water and a pinch of salt; cover, bring to a simmer and cook over low heat according to the package.

Cut fish into 4–5 cm pieces, check for bones and keep refrigerated while preparing the sauce.

Heat oil in a sauté pan. Soften onion for 5 minutes, add garlic and ginger and cook for 30 seconds.

Add curry and turmeric; stir for 20 seconds without burning. Add tomatoes and cook for 8 minutes until reduced.

Pour in coconut milk and simmer gently for 8 minutes. Add a little water only if the sauce is too thick.

Place fish in the sauce without breaking it. Cover and cook for 6–9 minutes, depending on thickness, until opaque and easily flaked.

Taste, add salt carefully, pepper and coriander. Serve curry over white rice with lime and piri-piri on the side. 🍋