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.
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
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
300 grams of Jasmine Rice
50 grams of butter
2 spring onions
a chunk of ginger by 3 centimeters, grated
the zest of two limes
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. Adjust salt and sprinkle with 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 haven't used a high-edged 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 everything 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!
MATCHING: We suggest a superior Prosecco Conegliano Valdobbiadene Docg extra dry of the company Biancavigna: a sparkling wine is characterised by aromas of Apple and white fruit, from savory taste and very long finish.