I love fish and I love coconut…and curry…and lime….
That’s why I made this recipe for lunch the other day. I felt I wanted something slightly different from Mediterranean food, and I thought coconut milk and curry were a good option.
This recipe is very easy and not time consuming. The combination of lime, lemongrass, coconut and curry will fill up your house with a wonderful smell. The cod filet is served with a fragrant coconut rice…to die for!
Let me know how you like it.
Ingredients (serves one):
for the rice
- 1/4 cup jasmine rice
- 1/4 brown rice
- ½ coconut milk
- 1 c water
for the cod
- 200-250 g cod filet
- 1 tbsp canola oil
- 1 tsp peeled minced ginger
- 1 tbsp chopped onion
- 1 tbsp curry powder, red
- ¼ c chicken stock
- ½ c coconut milk
- 1.5 stalk lemon grass
- 1 lime
- 1 tsp chopped parsley
- salt and pepper
In a saucepan combine white rice and brown rice (you can also just use white or just brown…totally flexible here)
Pour in the coconut milk, salt and water. Bring it to a simmer and let it go on low until cooked and liquid has been absorbed. Remove from the stove, fluff it with a f and put it aside.
In the meantime season the cod with salt and pepper on both sides
Chop up the onion
mince the ginger
Heat up the oil in a skillet, add the onion and ginger
and saute’ for a few minutes
Add the curry powder and stir well to combine
Pour in the coconut milk, chicken broth and lemon grass. Add the chicken, cover it with a lid and let it cook for about 5 to 10 min, or until fish is cooked
Squeeze in the juice of half a lime
and serve with rice, a sprinkle of freshly chopped parsley and a wedge of lime
Serve it hot
Love
– LittleDani