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Fish curry

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Fish curry saffron rice Cook Expert

Preparation : 10 min Resting : -
Cooking : 1 hr 10 min Equipment :
Difficulty :
Rating :
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Programmes : accessories :

Serves 4/6 :
600 g fish fillets (salmon, cod, etc.)
juice of 1 lime
2 cloves garlic, halved
2 onions, quartered
1 tbsp vegetable oil
1 tbsp ground turmeric
1 tbsp masala
300 ml coconut milk
200 g mangetout
1 green or red chilli pepper,
halved and seeded
few small sprigs chervil
salt, pepper
SAFFRON RICE:
300 g basmati or long-grain rice
310 ml water
2 pinches ground saffron
1 tsp salt
1Cut the fish in 3cm pieces, drizzle with lime juice and lightly salt. Put the garlic
and the onions in the metal bowl. Run the EXPERT programme 20 seconds/
speed 13 (without heating).
2If necessary, push the mixture down. Add the oil and spices and restart the
EXPERT programme, 5 minutes/speed 2A/100 °C.
3Add the coconut milk, mangetout and chilli pepper, and season to taste. Run the
EXPERT programme, 20 minutes/speed 1A/95 °C.
4Add the fish pieces, restart the EXPERT programme, 20 minutes/speed 0/95 °C; if
necessary, adjust the cooking time.
5Garnish the fish curry with chervil sprigs*. Serve with saffron rice.
saffron rice
1Fit the metal bowl and add 500ml water. Place all the ingredients in a stainlesssteel
bowl that fits in the steam basket. Run the STEAM programme 25 minutes.
Continue cooking for 5 minutes if necessary.
Modified 16/06/2016
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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llevick1

There are no direction to cut up the chilli. I think the green chilli needs to be put in with the garlic and onion so it can be chopped up.