Fish with curry and yogurttraita

Name: fish with curry and yogurttraita
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g basmati rice bag a 1 kg; 1 tablespoon Indian curry paste mild (pot a 283 g); 1 look coconut milk 400 ml; 300 g pangasius fillet; 2 tablespoons sunflower oil; cucumber; red cabbages; 1 tray Greek yoghurt 0% (150 g); teaspoon djinten (ground cumin) pot a 25 g; bag bunch onions a 3 pieces; bag fresh coriander a 15 g

A tasty recipe. The main course contains the following ingredients: fish, basmati rice (bag a 1 kg), Indian curry paste (mild (pot a 283 g)), coconut milk (400 ml), pangasius fillet, sunflower oil, cucumber, red cabbage, Greek yoghurt (0% ( 150 g)), djints (ground cumin) (pot a 25 g), spring onions (a 3 pieces) and fresh coriander (a 15 g).

Ingredients

Directions

Boil rice according to directions on packaging.
Mix curry paste and coconut milk in saucepan and reduce slightly.
Dust the fish with salt and pepper.
Heat oil in frying pan with non-stick coating and fry fish until golden brown.
Cucumber and coal wash and grate, let it drain slightly in the sieve and create yogurt.
Season with salt, pepper and djinten.
Cut the spring onion into rings.
Carefully cut coriander.
Divide fish over 4 plates, add sauce over it.
Sprinkle with spring onions and coriander.
Raita salad next to it and add rice..