Caribbean fish curry

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Rice and fish

300 g basmati rice
400 ml water
1 tsp salt
Put the basmati rice, water and salt into the porcelain dish (⅓ GN). Put the dish on the wire shelf in the cold cooking space at level 1. Steam.
Steaming 100°C for 20 Mins
350 g fish, e.g. skrei (North Atlantic cod)
2 tbsp olive oil
1 tsp curry paste
1 clove of garlic
Crush the garlic. Marinate the fish with the oil, curry paste and garlic. Put the marinated fish into the porcelain dish (½ GN). Place the dish on the perforated cooking tray and put into the cooking space, which is still hot, at level 3. Continue to steam.
Add ingredients
Steaming 100°C for 12 Mins

Curry

1 mango
1 spring onion
2 cm ginger
3 tbsp curry paste
500 ml coconut milk
100 g tomatoes, chopped, or plum tomatoes
Peel the mango and chop up the flesh. Cut the spring onion into rings. Grate the ginger.
Bring the coconut milk and the curry paste to the boil. Add the mango, spring onion, ginger and tomato and simmer on a low heat.
Serve with the rice and fish.
  • Porcelain dish ½ GN, depth 65 mm
  • Wire shelf
  • Porcelain dish ⅓ GN, depth 65 mm
  • Perforated cooking tray, 430 × 370 × 25 mm
Quantity Ingredient
2 tbsp olive oil
2 cm ginger
500 ml coconut milk
3 tbsp curry paste
300 g basmati rice
1 spring onion
1 tsp salt
1 clove of garlic
400 ml water
350 g fish
1 mango
100 g tomatoes
1 tsp curry paste

Customer reviews (1)

  • Sara I.

    Customer review in German

    Empfehlenswert!

    25 January 2020

    Dieses Rezept schmeckt hervorragend! Schnelle und einfache Zubereitung! Probiert es mal aus, es lohnt sich!

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