Summary

Ingredients

• 1 kg fish fillet (s) (tilapia)
• 50 g peanuts, finely chopped
• 100 g flour (wheat flour)
• Butter, for frying
• 0.5 ½ cup Basmati
• 1 ½ cup water
• 1 can coconut milk
• 60 g pine nuts
• 200 ml vegetable stock, clear, strong
• 200 ml orange juice, with pulp
• 100 ml coconut milk
• 100 ml milk
• 1 orange (s), sweet
• food starch
• salt and pepper
• Paprika powder
• 0.5 teaspoon ½ curry powder
• 3 pinches lemongrass
• turmeric
• some lamb`s lettuce

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Instructions

1. Soak rice in cold water and coconut milk for about 30 minutes. Meanwhile, briefly toast the pine nuts in a pan and set aside. Salt the fish a little and turn it in the mixture of flour and peanuts and also set aside for now.
2. Now bring the stock, orange juice, milk and coconut milk to the boil. Season to taste with curry, turmeric, lemongrass, pepper and paprika. Thicken the sauce with the starch (if it clumps, pass it through a sieve). Cut the orange and add in small pieces (leave 2 strips). Let simmer over low heat until ready to eat. Stir occasionally.
3. Now bring the rice water to the boil with a little salt and cook the rice for about 15-20 minutes until the liquid is completely gone. Meanwhile, fry in the fish on medium heat on both sides in the pan for about 5-7 minutes and place on the plate.
4. Serve the fish with the sauce and rice on the lamb`s lettuce.