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🍽️ Saffron Curry Rice with Red Mullet

935 kcal · 30 min · 4 servings

Ingredients

• 1 small jar saffron threads
• 75 ml dry white wine
• 2 shallots
• 1 clove garlic
• 2 tbsp vegetable oil
• 250 g Spanish short-grain rice
• 0.5 tsp curry powder
• 500 ml vegetable broth
• 4 red mullet depending on size (headless, ready for cooking)
• sea salt
• pepper
• 2 tbsp olive oil
• lemon juice (for drizzling)

Instructions

1. 1. Soak the saffron in the wine.
2. 2. Peel the shallots and the garlic.
3. 3. Finely chop the shallots and the garlic.
4. 4. Heat the oil in a pan.
5. 5. Sauté the shallots and garlic in the hot oil until translucent.
6. 6. Add the rice to the pan.
7. 7. Add the curry powder to the pan.
8. 8. Toast the rice and curry briefly.
9. 9. Pour the saffron wine through a sieve into the pan.
10. 10. Top up the pan with the broth.
11. 11. Cook the rice until al dente in about 15 minutes, stirring occasionally.
12. 12. Wash the red mullet.
13. 13. Pat the red mullet dry with a kitchen towel.
14. 14. Season the red mullet with salt and pepper.
15. 15. Heat the olive oil in a pan.
16. 16. Fry the red mullet on each side for about 4 minutes in the hot oil.
17. 17. Remove the pan from the heat.
18. 18. Drizzle the red mullet with lemon juice.
19. 19. Let the red mullet rest covered for another 2 minutes.
20. 20. Serve the fish on top of the rice.

Nutrition per serving

• kcal: 935
• Protein: 107 g · Fett/Fat: 32 g · Carbs: 50 g