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Fish in a coconut sauce on Basmati rice

Fish in a coconut sauce on Basmati rice

This dish will become a family favourite. The Basmati and coconut will make you think this fish dish is served on a tropical beach.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    • 30 ml (2 tbsp) ghee or oil
    • 1 onion, finely chopped
    • 2 cloves of garlic, chopped
    • 2 ml ground turmeric
    • 5 ml (1 tsp) chilli powder
    • 5 ml (1 tsp) ground coriander
    • 1 x 400 ml can coconut milk
    • 800 g firm white fish fillets (frozen is OK)
    • 125 ml (½ cup) raisins
    • 5 ml (1 tsp) salt or taste
    • 750 ml (3 cups) cooked Spekko India Gate Classic Basmati Rice
    • 15 ml (1 tbsp) finely chopped coriander leaves
    • Red pepper to garnish

Method

    1. Heat ghee or oil in a frying pan and fry onion and garlic. Add spices and sauté for a few minutes.
    2. Add coconut milk, bring to the boil and simmer, uncovered, over a medium heat for about 10 minutes.
    3. Pat fish fillets with paper towel to remove any excess moisture and cut into bite-sized pieces. (If frozen, defrost before use).Add to the sauce with the raisins and simmer for 8-10 minutes or until the fish is cooked.
    4. Season to taste, serve on Spekko Basmati Rice and sprinkle with coriander.