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