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cod fillet lemon juice Basmati rice butter onion clove garlic fresh root ginger curry powder carrots prawns coconut milk cilantro
Viewed: 40 - Published at: 2 years agoIngredients
- 1 1/3 lb cod fillet, cut into 8 thin pieces
- None None Lemon juice, according to taste
- 7 oz basmati rice
- 1 tbsp butter
- 1 None small onion, peeled and finely diced
- 1 clove garlic, peeled and finely diced
- 1 oz fresh root ginger, peeled and finely diced
- 2 tsp curry powder
- 10 oz carrots, peeled and cut into long, thin strips
- 1 oz frozen peeled prawns, thawed
- 10 oz zucchinis, cut into long-thin strips
- 1 cup coconut milk
- 6 sprigs fresh cilantro, little reserved for garnish, remainder finely chopped
Method
- Season the fish with salt and black pepper and sprinkle with the lemon juice. Cook the rice in boiling salted water according to package instructions.
- Meanwhile, melt the butter in a pan and saute the onion, garlic, ginger and curry powder for 2 mins, stirring. Add the carrots and prawns and simmer for 2 mins. Add the zucchinis and coconut milk, bring to a boil and season with salt and black pepper. Add the fish, cover and cook over a medium heat for 5 mins. Stir in the cilantro.
- Drain the rice and spoon into serving bowls. Arrange the fish, vegetables and sauce on plates and garnish with cilantro.
