Rice – Fish – Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g rice or whole rain rice
- 500 ml broth, barely
- 600 g redfish fillet (s) or cod fillet
- 1 lemon (s), untreated
- Salt pepper
- 1 bunch spring onion (s)
- 2 tablespoons oil
- 300 g peas, frozen
- 2 tablespoon butter
- Flour for turning
- 2 tablespoon curry
- 0.5 ½ bunch parsley
- 4 tomato (s)
Print Recipe
Pin Recipe Instructions
- Bring the rice and broth (vegetable broth, clear broth, etc.) to the boil and cover and let simmer for 20 minutes. Sour the fish with lemon juice, season with salt and pepper. Cut the onions into rings and fry them lightly in hot oil, remove them and mix with the defrosted peas into the not yet fully cooked rice. Add the butter to the frying fat. Briefly turn the fish in flour and lightly brown on both sides, then divide into its natural segments. Season the rice well with curry and grated lemon zest and add to the fish. Serve the dish in the pan and garnish with parsley bunches and tomato wedges.
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