Exotic Fish Curry and Brown Rice

Exotic Fish Curry and Brown Rice

Do you love fish? Or maybe you would like to explore your palate more with tantalizing seafood. This is an amazing white meat go-to meal, promising to satisfy you fully. The curry is a great add-on that makes the rice pairing feel extremely exotic.

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Serves 4

Time: Marinating 3 hours, Cooking 45 minutes

Ingredients

·      1kg Nile Perch, sea fish or cod

·      2 bunches of chopped coriander leaves (chop the stalks finely to use in the rice)

·      1 cup of chopped onions

·      4 tablespoons oil

·      1 tin (250g) tomato puree

·      1 teaspoon coriander powder

·      1 teaspoon cumin powder

·      1 teaspoon turmeric powder

·      2 garlic cloves, crushed

·      Juice of 1 lemon

·      ½ teaspoon ground cloves

·      ½ teaspoon black pepper

·      ½ teaspoon peppercorns

·      ½ teaspoon ground cinnamon

·      1 teaspoon ground ginger

·      1 green chili pepper, finely sliced

·      ½  teaspoon chili powder

·      1 cup coconut milk (optional)

·      1 teaspoon paprika

·      1 ½ tablespoon salt (1 for the fish curry and ½ for the brown rice)

·      2 cups of brown whole rice

Procedure

1.       Mix the dry spices together. Ensure they are finely milled. Mix with crushed garlic, juice of a lemon and the sliced green chili pepper. In a large dish put mixture and slices of fish in alternating layers, topping with the mixture as you rub gently on the sides. Leave to marinate for 3 hours.

2.       Put the oil in a saucepan and heat, adding the fish with its marinade. Cover and cook on low heat turning every 2 minutes.

3.       After 15 minutes, pour ½ cup of onion and tomato puree. Simmer for 3 minutes. Add the coconut milk (optional) at this stage. Turn off the heat and put the fish in a serving dish.

4.       For the brown rice, sauté ½ cup of chopped onions till brown and add the uncooked rice. Add the finely chopped stalks of the coriander leaves. Fry until brown and add the paprika and salt to taste. Put into boiling water and cook for 20 minutes. When cooked, cover and steam for 5 minutes. Serve with the fish curry. You can add more lemon juice if you wish.