Curried Fish Risotto Recipe
Ingredients
| Kidney beans | 100 Gram, soaked | |
| Scallions spring | 6 , shredded | |
| Oil | 15 Milliliter | |
| Butter | 50 Gram | |
| Onion | 1 Large, chopped | |
| Green pepper | 1 To taste, deseeded | |
| Long grain rice | 225 Gram | |
| Coriander | 2.5 Milliliter | |
| Pinch each of mace, ginger, cayenne pepper | ||
| Fish stock | 600 Milliliter | |
| Seedless raisins | 50 Gram | |
| 1 bay leaf, imported | ||
| Other | 225 Gram | |
| White fish, filleted and cut in 5 cm (2 in) chunks | ||
Directions
1 Boil beans in salted water until tender.
Rinse and drain.
Decorate with the spring onions (scallions).
2 In a heavy frying pan (skillet) heat the oil and the butter.
Gently fry the onion and green pepper 3 minutes until softened.
Stir in the rice and cook for 3 minutes.
3 Add the spices, fish stock or water, sultanas (seedless white raisins) and bay leaf.
Bring to the boil and simmer gently for 10 minutes.
Add the fish pieces, cover again and cook for 15 minutes, checking from time to time that the rice is not sticking.
4 When the fish is cooked and the rice tender, check the seasoning and turn into a heated serving, dish.
Stir in the rest of the butter and serve immediately with a salad of kidney beans and spring onions (scallions).
Rinse and drain.
Decorate with the spring onions (scallions).
2 In a heavy frying pan (skillet) heat the oil and the butter.
Gently fry the onion and green pepper 3 minutes until softened.
Stir in the rice and cook for 3 minutes.
3 Add the spices, fish stock or water, sultanas (seedless white raisins) and bay leaf.
Bring to the boil and simmer gently for 10 minutes.
Add the fish pieces, cover again and cook for 15 minutes, checking from time to time that the rice is not sticking.
4 When the fish is cooked and the rice tender, check the seasoning and turn into a heated serving, dish.
Stir in the rest of the butter and serve immediately with a salad of kidney beans and spring onions (scallions).
Chef
