Fish soup with curry and coconut milk, with Jasmine Rice. I love the cultural and culinary influences, especially in East Key, because the beauty of Oriental dishes is fascinating, either because there is a culture that is not mine and therefore attracts me. So much so, the wardrobe supplies now brimming with coconut milk, fish sauce, lemon grass, soy, rice vermicelli, Curry and more. Obviously I experience without forgetting homegrown ingredients, to which they are attached. Lo and behold, Since my purchase of monkfish and pink shrimps Sicilians, did this dish: fish soup with curry and Jasmine Rice side dish. The soup is cooked in vegetable broth and coconut milk and flavored with dill, chives, lemon grass, parsley, Leek, spring onions, fresh ginger, chilli and coriander. Rice is cooked in coconut milk and broth and, He also, spiced with ginger, Leek, lime zest and chives. The result was a fragrant soup and valocissima to do, as both the soup is the rice is ready in 15 minutes flat. It is no small.
FISH SOUP CURRY AND COCONUT MILK, JASMINE RICEPrint This
- FOR FISH SOUP:
- 500 grams of peeled shrimp pink already
- 1 kg of monkfish cut into touch and without the Central bone
- 4 spring onions
- 1 leek
- enough chives
- a 2 cm piece of ginger, grated
- fresh coriander as required
- parsley as required
- dill, to taste
- Salt, to taste
- a chili pepper
- 1 teaspoon curry (If you find the green curry even better)
- 300 ml coconut milk
- 300 ml of vegetable stock
- FOR RICE:
- 300 grams of Jasmine Rice
- 50 grams of butter
- 2 spring onions
- enough chives
- a chunk of ginger by 3 centimeters, grated
- the zest of two limes
- half leek
- 350 ml of coconut milk
- vegetable broth, just enough to get to cooking
- Salt, to taste
We start the recipe for fish soup with curry and coconut milk with the preparation of rice: Finely chop the leek and spring onions and place them in a saucepan with the butter: FRY until they become transparent, then add the rice and toast it like a risotto. Add the lime zest and grated ginger, then pour in the coconut milk and combine the vegetable stock, until the cooking rice (It will take about 15 minutes): the rice must be crunchy. Season with salt and sprinkle with the chopped chives.
While the jasmine rice is cooking, We prepare the fish soup with curry and coconut milk: Finely chop all the herbs, spring onion, Leek, coriander, parsley, dill, take slice the chilli. Heat the wok (If you use a high-sided Pan) and pour a little oil, then combine all herbs, mixing them with care and letting them dry on medium heat for a minute. Then add the curry and ginger, grated, then pour in the coconut milk and vegetable broth. You will get a yellow liquid and creamy, dotted with green, Heavenly scent. Do it for 5 minutes and add the fish Simmons, before the anglerfish, plumper, and after the prawns. Add salt and sauté over high heat for a minute. Once ready, Sprinkle with finely chopped chives.
Serve the fish soup with curry and coconut milk immediately with jasmine rice, hot, accompanied with Jasmine Rice in a separate bowl. Bon appétit!
THE PAIRING: We suggest a Prosecco extra dry Conegliano Valdobbiadene Docg of the company Biancavigna: a sparkling wine is characterised by aromas of Apple and white fruit, from savory taste and very long finish.