Fish Curry with Coconut Milk and Rice

Ingredients

• 1 onion
• 10 g ginger (1 piece)
• 3 tomatoes
• 600 g white fish fillet (ready-to-cook, skinless; e.g., black cod, cod)
• 3 tbsp Lime juice
• 1 pinch ground coriander
• 300 g basmati rice
• 2 tbsp sesame oil
• 1 tbsp red curry paste
• 400 ml coconut milk
• Salt
• Pepper
• 1 tbsp fish sauce
• 2 stalks Cilantro

Instructions

1. 1.

   Peel and finely chop the onion and ginger. Wash, quarter, seed, and dice the tomatoes. Wash the fish, pat dry, and cut into large, bite-sized pieces. Mix lime juice with ginger and coriander, drizzle over the fish fillet, and let sit for about 30 minutes. Meanwhile, cook the rice according to package instructions.

2. 2.

   Heat oil in a pan, allow the fish pieces to drain slightly (reserve the marination liquid), place them in the hot oil, and brown all sides until golden yellow; remove and set aside.

3. 3.

   Sauté the onion in the remaining fat until translucent, stir in the curry paste, cook briefly, then pour in coconut milk. Simmer gently over medium heat for about 10 minutes, add the fish and tomatoes, and simmer another 2–3 minutes. Finally, pour in the lime marination liquid and season with salt, pepper, and fish sauce.

4. 4.

   Plate the curry over four pre-warmed bowls of rice. Wash cilantro, shake dry, pluck leaves, and garnish the curry. Serve immediately.