FRIJE

Instructions

• 1.   Bring a pot of salted water to a boil for the rice.
  Finely chop the garlic and onion.
  Remove the seeds from the bell pepper and cut it into small cubes.
  Shake the can of coconut milk to break up any lumps.
• 2.   Heat a drizzle of olive oil in a wok or sauté pan. Sauté the onion, garlic, and 1 tsp of curry per person for 2 minutes over medium-low heat.
  Add the bell pepper, coconut milk, and crushed tomatoes.
  Crumble the bouillon cube on top.
  Cover and simmer for 12-15 minutes over medium-low heat. Season with salt and pepper.
• 3.   Meanwhile, cook the rice for 10-12 minutes in the pot. Then, drain it. Season with salt and pepper, and keep it covered.
• 4.   Pat dry the fish (or chicken) with a paper towel, then cut it into 4 equal pieces. Season with salt and pepper.
  When the vegetables have 6-8 minutes of cooking time left, place the fish pieces on top.
  Cover again and continue cooking over medium-low heat until the sauce thickens.
• 5.   Wash the lime thoroughly and grate the zest using a fine grater, then cut it into quarters.
  Pluck and roughly chop the coriander leaves.
• 6.   Add 1 tsp of lime zest per person to the rice.
  Serve the rice and fish stew on plates.
  Sprinkle with coriander. Serve with the remaining lime quarters.

Notes & Suggestions

• Replace the fish with chicken, eggs, or any other protein.

Nutritional information *