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Perch Curry

Perch Curry

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750 g perch fillet from one of the Blue Island Fish Markets without skin or bones, cut into 2 cm pieces.
150 g Basmati rice
20 g olive oil 
1 red onion, peeled and finely chopped
1 teaspoon crushed garlic
1 tablespoon grated fresh ginger
1 hot green pepper, seedless, finely chopped
2 teaspoons curry powder
1 teaspoon turmeric
400 g (1 can) light coconut milk
400 g (1 can) chopped tomatoes
200 g peas
Fresh coriander leaves

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Perch Curry

  • Main Course
Cooking Methods:
  • Portions: 4
  • Μέτρια





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


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