Servings: 4 doses
Contacts
Address: Rua da Moura, 43, Adães
3720-581 Oliveira de Azeméis
Portugal
GPS: 40.810010, -8.504746
Phone.: +351 256 690 010 /256 690 011
Email: info@novarroz.pt
INGREDIENTS
2 tbsp olive oil (or coconut oil)
1 onion
3 cloves of garlic
1 tablespoon grated ginger
1 tablespoon curry powder
1/2 teaspoon turmeric
2 tablespoons of tomato puree
1 can of coconut milk
1 courgette
1 bunch of asparagus
4 pieces of hake
1 cup of carolino rice
salt
To serve:
Basil
lime
PREPARATION
- In a saucepan, place the olive oil and onion cut into half moons. Then add the chopped garlic, grated ginger, curry powder and turmeric. Let it fry for 1-2 minutes.
- Add tomato paste and coconut milk.
- Meanwhile, in a separate frying pan, place the asparagus cut into pieces and the courgette in thick strips. Let sauté for 2-3 minutes until they are toasted.
- In another pot, cook the Carolino rice with 2 cups of hot water and a pinch of salt. Cover and let it cook for about 15 minutes.
- Add the asparagus and courgette to the curry sauce. Add the hake steaks (previously defrosted) and season with salt and black pepper to taste. Cover and let cook for about 10 minutes.
- Serve the curry with boiled rice. Finish with a few drops of lime juice and basil leaves.
- Average preparation time: 25 minutes
- Average cost per serving: 2,5€
