Turmeric – Fish
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 cloves garlic
- 1 onion (s)
- 3 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon turmeric
- 3 teaspoons desiccated coconut
- 1 teaspoon spice mix (Garam Masala)
- 2 teaspoons lemon juice
- 3 tomato (s)
- 500 g redfish fillet (s)
- 1 tablespoon butter
- 150 g rice
- 400 ml water or vegetable stock
Print Recipe
Pin Recipe Instructions
- Heat the oil. Peel and finely chop the garlic and onion and fry in the oil. Add salt, turmeric, coconut flakes and garam masala and fry carefully. Peel off with lemon juice. Add peeled and diced tomatoes and stir for 5 minutes.
- Wash the redfish and cut into bite-sized pieces. Pour into the sauce, bring to the boil and then cook over a low heat for about 10 minutes.
- Sweat rice with the butter, deglaze with 400 ml water (then add a little salt) or vegetable stock and cook for 20 minutes.
- Serve the rice with the fish.
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