Awesomeness! It’s the second time we’re having fish for dinner this week. Tonight’s menu entails pieces of pangasius filet marinade in red curry served with basmati rice and lentils in red curry sauce. One of my favorite restaurants in my hometown Hilversum is “Surya” where they serve the best curry’s. My dish can’t top that, but it’s certainly delicious! Oh and beware, it’s quite spicy!
Ingredients fish curry (serves 2):
- 2 frozen pangasius filets
- 1 tbsp red curry paste
- 1/2 fresh squeezed lemon juice
Mix one tbsp of red curry paste with the lemon juice. Yum.. I always love the smelt of citrus in the evening. Next you slice the fish into chunks. In a bowl, mix the fish with the curry marinade. Let the fish thaw until it’s time to cook. When the rice and lentils are almost ready you bake the fish in a frying pan. This will only take a few minutes.
Ingredients lentils in red curry sauce and basmati rice (serves 2):
- 100 – 150 grams uncooked basmati rice
- 100 grams of lentils
- 1 red onion
- 2 cloves of garlic
- 1 red pepper
- 2 skinned tomatoes
- 3 tbsp red curry paste
- 4 tbsp greek yoghurt
- pepper and salt
Boil the basmati rice according to the instructions on the packaging. Slice and dice the onion, garlic and pepper and brown them in a frying pan. Skin the tomatoes by carving a shallow cross in the skin and dumping them for a few minutes in a pan with hot water. In this way it becomes very easy to peel the skin off the tomato. Dice the skinned tomatoes.
Time to add the curry paste and greek yoghurt to the onion mixture. Stil until a smooth sauce is formed. Add the lentils and diced tomatoes. Evenly heat up the whole mixture and add some salt and pepper to taste.
Serve the fish chunks on the rice and the lentil curry mixture on the side.