Ingredients (5 servings)
White fish (such as cod, unsalted)
|
500 g |
| Salt |
1/3 tsp |
| Onions |
200 g |
| Celery |
80 g |
| Mushrooms |
100 g |
| Olive oil |
2 tbsp |
| Coconut milk |
200 g |
| Water |
400 ml |
| S&B Golden Curry Mix 92 g |
1 box |
| Medium-sized tomatoes |
300 g |
| Coriander |
As needed |
| Lime or lemon |
As needed |
| Rice |
As needed |
Directions
- Cut the fish into large bite-sized pieces and sprinkle with salt. Place in the fridge for 30 minutes, then wipe off the moisture with paper towels.
- Cut the onions in half lengthways, then slice thinly.
Finely chop the celery and cut the mushrooms into small slices.
- Heat oil in a pan and fry the vegetables from step [2].
Once softened, add the fish from step [1] and sear briefly on both sides.
- Add the coconut milk and bring to the boil, then add water.
- After simmering gently, turn off the heat, break the Golden Curry Mix into pieces and add, then mix well until completely dissolved.
- Return to a low heat and simmer, stirring constantly to prevent burning.
Simmer until thickened. To finish, cut the tomatoes in half and add.
- Serve the rice in a bowl and pour over the curry from step [6].
Sprinkle with chopped coriander and squeeze over lime or lemon juice to taste.
