Curry Fish with Coconut Rice
Fish curry cooked with coconut milk, served with rice flavored with coconut and garlic.
A fish and rice meal in which coconut milk gives the curry a creamy base and also flavors the rice. The quantities make four servings.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Cook the rice
Heat 2 tablespoons of coconut oil in a pot. Add the garlic and sauté until it starts to color. Stir in the rice and cook, stirring, for a few minutes. Add 2 cups of coconut milk, the water, sugar, and 1 teaspoon of salt. Bring to a boil; reduce the heat, cover, and cook for 20 minutes.
Ready to continue when: The rice is tender and has absorbed the liquid.
20 min - 02
Make the curry fish
While the rice cooks, heat 1 tablespoon of coconut oil in a pan. Add the fish pieces and lightly brown them on both sides. Dissolve the curry powder in the remaining 2 cups of coconut milk and pour it into the pan. Cook for 3 minutes, then add 1/2 teaspoon of salt.
Ready to continue when: The fish is cooked and evenly coated with the coconut curry sauce.
3 min - 03
Serve
Divide the coconut rice among the plates and serve the curry fish hot with the rice.
Ready to continue when: All four servings are plated with rice and curry fish.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Te Bua Toro ni Baukin - Recipe from Kiribati | 196 flavors www.196flavors.com/kiribati-te-bua-toro-ni-baukin/?srsltid=AYCX9vKu1PHPY7EzttUti5KEc1knK9dHm…
State: Published after documentary validation; no “Tested” label is shown.