Fish Curry with Almond Sliver Rice

Heat 2 tbsp oil in a frying pan and sauté chili, celery, spring onion, garlic cloves, lemongrass and chopped ginger.

Mix garam, turmeric, cumin masala and grated ginger with 1 tbsp oil to make a paste.

Deglaze the vegetables in the frying pan with the fish stock, stir in the paste. Add lime leaves and fresh coriander. Simmer sauce on low heat for 10 min.

Dice fish fillets, place in sauce and simmer at low heat for about 10 min. Season to taste with salt and freshly ground pepper.

Almond sliver rice: Heat a little butter in a saucepan, sauté the coarsely chopped onion in it. Add saffron and salt, extinguish with water and stew the long-grain rice until grainy and soft. In a frying pan, fry almond slivers in a little butter, season with pepper. Fold the almond slivers into the grainy long grain rice.

Serve fish curry with almond sliver rice on plates.

Drink: mineral water without carbonic acid

Alexander Müller, 1230 Vienna

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