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🍽️ Creamy Coconut Rice with Shrimp and Fish

602 kcal · 30 min · 4 servings

Ingredients

• 300 g long-grain rice
• 1 onion
• 1 tsp ginger
• 1 tbsp oil
• 0.5 can coconut milk (unsweetened, 200 ml)
• salt
• 400 ml vegetable broth
• 2 tsp curry
• 1 tsp turmeric
• 2 bay leaves
• 250 g fish fillet (haddock)
• 300 g shrimp
• 2 tbsp olive oil
• 100 g frozen peas
• 2 tbsp parsley
• 2 tbsp oyster sauce (Asian market)
• 1 tbsp lemon juice

Instructions

1. 1. Rinse the rice in a sieve under running water. Then let it drain well.
2. 2. Peel the onions and chop them finely.
3. 3. Heat the oil in a pot over medium heat.
4. 4. Add the onions and ginger to the pot. Sauté them while stirring.
5. 5. Add the rice and sauté it briefly.
6. 6. Pour in the coconut milk and vegetable broth.
7. 7. Stir in the curry powder and turmeric.
8. 8. Season the mixture with salt to taste.
9. 9. Add the bay leaves to the pot.
10. 10. Cover the pot and let the rice cook on low heat for about 15 minutes.
11. 11. Rinse the fish fillet under running water.
12. 12. Pat the fish dry with a kitchen towel.
13. 13. Cut the fish into small pieces.
14. 14. Let the peas thaw.
15. 15. Stir the peas and fish pieces into the rice.
16. 16. Cover the pot again and let everything cook for another 5 minutes.
17. 17. Stir the rice gently from time to time.
18. 18. Season the rice with oyster sauce and lemon juice.
19. 19. Heat the olive oil in a frying pan.
20. 20. Fry the shrimp in it for 3 to 4 minutes.
21. 21. Season the shrimp with salt and pepper.
22. 22. Serve the shrimp together with the rice in small bowls.

Nutrition per serving

• kcal: 602
• Protein: 35 g · Fett/Fat: 22 g · Carbs: 65 g