baked kingklip with green curry and coconut served on spicy basmati rice
One of the things that I absolutely love the most about cooking fish, is how easy it is. Its also generally quick and little interference is needed to make a fabulous meal.
Get the timing wrong and it could be a disaster.
This is one of the simplest meals and was made out of what I had in the cupboard (apart from the limes which I had to go out and get and are critical to the success of this dish).
I baked the fish in the coconut milk and green curry paste and then transferred the sauce to a small pot afterwards to adjust the seasoning. You could do this, or add the other bits to the coconut milk before.
Recipe | will feed 4 people (use less fish if you like, you will just have more sauce)
- Recipe on Drizzle and Dip
Ok now onto the rice. I was lucky enough to finally meet a fellow South African food blogger Usha Singh at the Blog Indaba earlier this year. Usha writes a food blog called Healthy Vegetarian Food and had flown down from Joburg to attend the conference. A beautiful warm person, Usha cooks up delectable vegan and vegetarian Indian dishes on her blog and gave me a packet of her own rice-spice mix. I decided to give it a try with this recipe.
Her blend includes: black mung beans, coriander seeds, fenugreek seeds, turmeric and a mixture of white & black mustard seeds. It is generally better to temper your spices in oil to release the flavour, but I wanted a slightly healthy option and added a tablespoon of the spice mix to my rice as it was cooking (about 1 cup). It was delicious. Thank you.
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