Fish Curry Leaf Rice
Fish curry leaf rice is flavourful and aromatic. It is simple and made with a few ingredients, a dish you can throw together in a matter of minutes using leftover rice.
Ingredients
- 1.5 kg fish
- ¼ cup vegetable oil
- 1 medium onion (chopped)
- ½ cup whole curry leaves
- 2 cloves garlic crushed
- 2 seasoning cubes
- 2 scotch bonnet (chopped)
- salt
- 2 cups cooked rice
Instructions
- Remove scales from fish and wash. Cut fish and season with salt and pepper.
- Place a saucepan over medium heat, add vegetable oil. When hot, fry fish on both sides until golden, remove and set aside.
- Drain off some oil.
- Add onions and salt. Stir and leave to fry until softened.
- Rinse curry leaves and add to the onions, fry to dry out the leaves a little.
- Add garlic, seasoning cubes and scotch bonnet, stir and fry until aromatic.
- Pour in 1/4 cup water and bring to a boil.
- Gently place fried fish back into the broth. Spoon broth over fish and cook for 2 minutes, remove fish slices.
- Add rice, stir and cook for 3 minutes over medium-low heat until rice is dry.
- Serve with fish and slaw.
Notes
- Press down curry leaves to measure or use 1/2 a small bunch.
- Even if there are bits of fish stuck to the bottom of the pan, don't remove them, throw in the onions and add salt.
- Because rice is going into the sauce it will need extra salt unless you have already salted your rice when cooking it.
