Wednesday, 3 April 2013

Ginger and Lemon Cod with Curried Rice

Ingredients for the rice (serves one)

1/4 cup basmati rice
1/4 red onion, sliced
half a chilli, to taste
1 tsp turmeric
1 tsp curry powder
2 whole cardamon pods
5 whole coriander seeds
a few slices of ginger
enough chicken stock to cover the rice

1. In a small frying pan, fry the onion in a little oil for a couple of minutes and then add all the spices, ginger and chilli.

2. Coat the rice in the onion and spices and then pour in the stock so that it just covers the rice. Place a lid on top and cook on a very low heat for 12 minutes, until the stock has soaked up.

Ingredients for the fish (serves one)

1 cod fillet
half a chilli, sliced
slices of ginger
2 tsp lemon juice

1. Place the cod in kitchen foil, pour over the lemon juice and decorate with the chilli and ginger slices.

2. Wrap the cod in kitchen foil and cook at 200°C for 10-15 minutes (depending on the size of the fish). 

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