Ingredients
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750 g perch fillet from one of the Blue Island Fish Marketswithout skin or bones, cut into 2 cm pieces.
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150 g Basmati rice
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20 g olive oil
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1 red onion, peeled and finely chopped
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1 teaspoon crushed garlic
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1 tablespoon grated fresh ginger
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1 hot green pepper, seedless, finely chopped
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2 teaspoons curry powder
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1 teaspoon turmeric
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400 g (1 can) light coconut milk
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400 g (1 can) chopped tomatoes
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Salt
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Pepper
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200 g peas
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Fresh coriander leaves
Instructions
Boil the rice in a small pan, following the instructions on the package. Heat the olive oil in a medium size pan and then add the onion, garlic, ginger and green pepper. Cook on a medium heat for 2 to 3 minutes.
Then add the curry, chilli, turmeric and stir. Pour in 1-2 tablespoons of water, if necessary, stirring continuously. Add the fish and cook for 1 minute. Then, add the coconut milk, tomatoes, salt and pepper. Let the mix come to the boil, then lower the heat and simmer for 20 minutes. In the last 2 minutes of cooking, add the peas and stir.
Serve the curry with the rice and sprinkle with coriander leaves.
Bon appétit!
From Athina Loizidou
