Caribbean fish curry

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Recipe serves 2

Rice

300 g Basmati rice
4 dl water
1 tsp salt

Curry

1 mango
1 spring onion
2 cm ginger
2 tbsp curry paste
5 dl coconut milk
100 g tomatoes, chopped, preferably plum tomatoes

Fish

300 g fish, e.g. skrei (North Atlantic cod)
2 tbsp olive oil
1 tsp curry paste
1 clove of garlic, crushed

Instructions

Peel the mango and chop up the flesh. Cut the spring onion into rings and grate the ginger.
Put the basmati rice, water and salt into the porcelain dish. Put the dish on the wire shelf in the cold cooking space at level 1. Steam (1 step).
To make the curry, bring the coconut milk and the curry paste to the boil. Add the mango, spring onion, ginger and tomato. Simmer on a low heat.
Marinate the fish with the oil, curry paste and garlic. Put the marinated fish into the porcelain dish. Place the dish on the perforated cooking tray and put into the cooking space, which is still hot, at level 3.
Steam the fish and rice together (2 step).

Cooking steps

Steaming 100°C for 20 Mins
Steaming 100°C for 12 Mins
  • 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
300 g fish
1 mango
5 dl coconut milk
1 tsp salt
300 g Basmati rice
4 dl water
100 g tomatoes
1 tsp curry paste
1 clove of garlic
2 tbsp curry paste
2 tbsp olive oil
2 cm ginger
1 spring onion

Customer reviews (1)

  • Ernst S.

    Customer review in German

    Herrlich exotisch!

    October 30, 2018

    Das Rezept ist einfach und korrekt. Die Portionen sind grosszügig. Das Mango-Gemüse liegt in viel Flüssigkeit, die aber mit dem lockeren Reis aufgenommen werden kann.

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