Quick yet rich and decadent
I think you will really love this if you are a fan of curries. In this case, I actually purchased the curry sauce. That is how this becomes a rather fast meal.
Ingredients:
- Any white fish. I love Sea Bass, so I used it here.
- Store bought butter or masala curry simmer sauce
- Jasmine rice – I use organic jasmine rice
- Green Squash cut into half circles
- Bell pepper cut into bite size pieces
- Note: I used the above 2 veggies based on taste and texture preference but you may use any vegetable you like.
Directions:
- Find 2 pans to cook/saute in and 1 pan to boil the rice
- Chop up all of your selected veggies. In a medium hot pan, toss veggies in with a little butter or oil.
- Note: Cook until they are tender ALMOST to your liking. You will be cooking further within the sauce in a few minutes. Start your rice using package intructions, except substituting the 1/2 (or more) of the water with coconut milk.
- Start your pan for the fish.
- I recommend your fish is at room temp before throwing into pan.
- Once the pan is hot, add cooking oil and toss fish in. Turn heat to medium-low. Keep fish on one side until it is nearly cooked through. Depending on the fish, this could be anywhere from 3-5 minutes.
- Add the butter sauce to your veggie pan to allow veg and sauce to marry while also heating up the sauce.
- Depending on the product you have purchased, you may need to add some water. These curries sometimes come more like a paste than a sauce.
Mid-point! Check all of your pots and pans and ensure they are all being heated nicely but not burning 🙂
- If your rice is done, let sit while you finish this dish.
- You can turn over your fish. If it is flakey, it is done.
- Choose your adventure: You could …
- Add fish to your pan with veggies and sauce. OR
- Keep it as a topper as I did (shown in photo)
- Place a base of rice into a bowl, then ladel on sauce.
End to end, this could take you less than 20 minutes. Not that I am rushing you! Some folks just like to know about a fast meal.