Fish Curry with Lime and Basmati Rice
Fish curry with lime and basmati rice is a recipe featuring fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g basmati rice
- Salt
- 600 g red sea bass fillet
- juice of 2 limes
- 1 Red Onion
- 1 bunch spring onions
- 100 g bean sprouts
- 1 red chili pepper
- 1 tbsp oil
- 100 ml vegetable broth (instant)
- 4 tbsp curry powder
- 200 ml unsweetened coconut milk
- ground pepper
- 1 lime (for garnish)
Instructions
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1.
Cook rice according to package instructions in salted water. Rinse the sea bass fillet, pat dry and cut into cubes. Drizzle with lime juice. Peel the onion. Clean and wash the spring onions. Finely chop the onion and spring onions. Rinse the bean sprouts and drain. Slice the chili pepper open, remove seeds and finely chop the flesh.
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2.
Heat 1 tbsp oil in a pan. Briefly sauté the red onion, chili, spring onions and bean sprouts. Gently mix into the rice and keep warm.
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3.
Heat vegetable broth. Cook the fish cubes in it for about 6 minutes until tender. Skim off any foam with a spoon.
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4.
Heat remaining oil. Quickly fry the curry powder. Add broth and coconut milk, stir and bring to a boil. Season with salt and pepper. Add the fish to the sauce and let it simmer for 1-2 minutes. Serve the fish curry over rice, garnished with lime slices.
