Mackerel curry with cucumber salad

Name: mackerel curry with cucumber salad
Total time: 20 min
Yield: 2
Ingredients: 150 gram pandan rice; 150 gram rice; 1 steamed mackerel; 2 tablespoon peanut oil; 2 tablespoon sunflower oil; 1 tablespoon Thai Red curry pasta; 400 milliliters coconut milk; 2 tablespoon Thai fish sauce; 2 tablespoon lemon juice; 1 teaspoon honey; 1 tablespoon coriander; 1 lime; 1 little cucumber for the salad; 50 milliliters garlic sauce for the salad; 100 milliliters yogurt for the salad

Ingredients

150 gram pandan rice
150 gram rice
1 steamed mackerel
2 tablespoon peanut oil
2 tablespoon sunflower oil
1 tablespoon Thai Red curry pasta
400 milliliters coconut milk
2 tablespoon Thai fish sauce

2 tablespoon lemon juice
1 teaspoon honey
1 tablespoon coriander
1 lime
1 little cucumber for the salad
50 milliliters garlic sauce for the salad
100 milliliters yogurt for the salad

Directions

Cook the rice. Mix the ingredients for the cucumber salad and season with salt and pepper.
Remove the skin and the bones from the mackerel and cut the fish meat into pieces. Heat the peanut oil and stir in the mackerel and curry paste to taste.
Add the coconut milk, fish sauce, lemon juice and honey and heat for 5-7 minutes without cooking. Serve the curry with the rice and the cucumber salad. Garnish with the coriander and lime.