Fish Curry with Spiced Rice

half an hour, easy Rinse the long-grain rice in a sieve under running water. Bring long grain rice to boil with double mass of cloves, water, cinnamon stick and cardamom pods. Allow to swell for about 20 min. Remove the spices at the end.

Rinse the fish fillet, rub dry and cut into bite-sized pieces.

Skin and chop the shallots and garlic. Peel the ginger and grate finely on a small grater. Rinse the coriander and rub dry. Pluck the leaves from the stems and chop coarsely.

Heat the oil in a wok. Sauté the shallots in it. Add the garlic and grated ginger and fry briefly. Extinguish with the soy sauce and coconut milk. Add the saffron, chili spice, curry, almond kernels and juice of one lemon, season with salt and freshly ground pepper to taste.

Form the fish fillet pieces into the sauce and gently bubble over medium heat for 4 min while stirring. Finally, fold in the chopped coriander.

Serve fish curry with the spiced rice to the table.

Drink:

Tip: Stock up on a variety of high quality spices – it pays off!

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