Ingredients for the spiced rice:
Wash the rice several times in a bowl of cold water and then drain. Peel the garlic and halve lengthways. Heat the oil in a pot, sauté the coriander, cardamom and garlic over a medium heat for 2-3 minutes. Add the turmeric and drained rice and stir-fry. Add salt and pour in water. Bring to the boil and cover and let simmer over low heat for about 20 minutes until the water is absorbed.
Wash the dill, pat dry and chop roughly. Fluff the rice with a fork and mix in the butter in small pieces. Sprinkle with dill to serve.
Ingredients for the redfish:
Wash tomatoes and pat dry. Peel and finely dice the shallots and garlic. Ginger peel and finely chop. Squeeze out the lime. Drain the chickpeas, but do not rinse them. Cut fish fillets into pieces of equal size. There should be 2 pieces per serving. Salt lightly and set aside.
Heat some oil in a deep pan, fry the tomatoes vigorously over high heat, remove and set aside. Add the shallots, garlic and ginger to the pan and sauté over medium heat for 3 minutes. Add the tomato paste and the drained chickpeas and season with curry. Heat briefly while stirring and add coconut milk and fish stock. Bring the sauce to the boil and cover and simmer for 5-6 minutes.
Season with salt, pepper and lime juice. Place the fish pieces and fried tomatoes in the sauce and cook gently, covered, for another 2-3 minutes. The fish should still be slightly translucent. Serve immediately and add the rice.
Further information
Poach, steam or grill? Fry the fish whole or would you rather prepare it as a fillet? Tips and recipes. more
Which fish is ideal for grilling and which for sushi? An overview of popular food fish and their preparation. more
Schleswig-Holstein Magazine
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Schleswig-Holstein Magazine | April 18, 2024