Curry rapide au poisson
Enjoy a quick and flavorful fish curry with coconut, mango, and aromatic spices, perfect for a speedy weeknight dinner.
Ingredients
Ingrédients
- 200 g Cabillaud
- 6 crues Gambas (raw)
- 1.5 cm gingembre (fresh, sliced)
- 2 unités Oignons nouveaux (peeled and sliced)
- 2 cuil. à moka pâte de curry rouge (red curry paste)
- 10 cl Bouillon de légumes
- 10 cl Lait de coco
- 100 g Chair de mangue (cut into pieces)
- 2 branches coriandre (leaves, chopped)
- 125 g Riz (uncooked)
- 1 unités Citron vert (for juice)
- 1 cuil. à soupe Huile neutre de type pépins de raisins
- to taste Sel
- to taste Poivre
Instructions
- Remove heads and shells from gambas, make a slit along the back, and remove the black vein.
- Cut cod in pieces and marinate with lime juice, salt, then refrigerate.
- Slice ginger and green onions; cook rice in salted water.
- In a wok, sauté onions, ginger, and curry paste in oil for 2 minutes.
- Add broth and coconut milk, bring to boil, then add seafood and cook 3 minutes.
- Remove from heat, add mango, and serve curry in bowls garnished with green onions and coriander.
Notes
Use fresh ingredients for best flavor and adjust seasoning to taste.