Fish curry leaf rice is so flavourful and aromatic. It is simple and made with few ingredients, a dish you can throw together in a matter of minutes using leftover rice.
The recipe was originally all about the fish. I love eating fish and like to find ways to make my fish dishes interesting. After preparing the curry leaf fish, there was some intensely delicious broth left in the saucepan so I stirred some leftover rice into it and reheated it. The resulting rice dish was utterly satisfying.
Curry leaves are also called Partminger leaves. It has nothing to do with curry the spice powder. I used tilapia fish but any fish will be good.
To prepare Fish Curry Leaf Rice
1.5 kg fish 1/4 cup vegetable oil 1 medium onion, chopped 1/2 cup whole curry leaves 2 cloves garlic crushed 2 seasoning cubes 2 scotch bonnet, chopped salt 2 cups cooked rice
Remove scales from fish and wash.
Cut fish and season with salt and pepper.
Place a saucepan over medium heat, add vegetable oil.
When hot, fry fish on both sides until golden, remove and set aside.
Drain off some oil.
Add onions and salt. Stir and leave to fry until softened.
Rinse curry leaves and add to the onions, fry to dry out the leaves a little.
Add garlic, seasoning cubes and scotch bonnet, stir and fry until aromatic.
Pour in 1/4 cup water and bring to a boil.
Gently place fried fish back into the broth.
Spoon broth over fish and cook for 2 minutes, remove fish slices.
Add rice, stir and cook for 3 minutes over medium-low heat until rice is dry.
Serve with fish and slaw.
Notes
- Press down curry leaves to measure or use 1/2 a small bunch.
- Even if there are bits of fish stuck to the bottom of the pan, don’t remove them, throw in the onions and add salt.
- Because rice is going into the sauce it will need extra salt unless you have already salted your rice when cooking it.
Fish Curry Leaf Rice
Ingredients
- 1.5 kg fish
- ¼ cup vegetable oil
- 1 medium onion (chopped)
- ½ cup whole curry leaves
- 2 cloves garlic crushed
- 2 seasoning cubes
- 2 scotch bonnet (chopped)
- salt
- 2 cups cooked rice
Instructions
- Remove scales from fish and wash. Cut fish and season with salt and pepper.
- Place a saucepan over medium heat, add vegetable oil. When hot, fry fish on both sides until golden, remove and set aside.
- Drain off some oil.
- Add onions and salt. Stir and leave to fry until softened.
- Rinse curry leaves and add to the onions, fry to dry out the leaves a little.
- Add garlic, seasoning cubes and scotch bonnet, stir and fry until aromatic.
- Pour in 1/4 cup water and bring to a boil.
- Gently place fried fish back into the broth. Spoon broth over fish and cook for 2 minutes, remove fish slices.
- Add rice, stir and cook for 3 minutes over medium-low heat until rice is dry.
- Serve with fish and slaw.
Notes
- Press down curry leaves to measure or use 1/2 a small bunch.
- Even if there are bits of fish stuck to the bottom of the pan, don't remove them, throw in the onions and add salt.
- Because rice is going into the sauce it will need extra salt unless you have already salted your rice when cooking it.
If you enjoyed my Fish Curry Leaf Rice, you will also enjoy my Nigerian Tomato Rice recipe using leftover rice, Nigerian jollof rice, Yellow rice, Turmeric yellow rice, Cabbage rice, Cabbage fried rice and Nigerian green curry rice.
Do you have any COMMENTS, QUESTIONS and SUGGESTIONS, please leave a comment below.
SUBSCRIBE to the blog for instant notifications of new recipes.
Please SHARE this recipe using the share buttons.
Follow on INSTAGRAM: @thepretendchefofficial, TWITTER: @thepretendchef FACEBOOK: https://web.facebook.com/thepretendchef/, PINTEREST: https://www.pinterest.com/thepretendchef/
Pingback: Egusi Jollof Rice using leftovers - The Pretend Chef