We always try to establish some kind of "fish-day" - in many german parts, friday is the traditional one. the "older" people still hold this tradition up. But the younger ones don`t. Well, Timo and me, we do not manage it, too. I am living in a harbour city but eat too less fish. I want to change that! I made this one, because I found this package of green rice I bought in a wonderful store in Tübingen, South of Germany. I was just curious about. I mean, it has a beautiful vibrant color! Very special! But: choose normal rice for that.There was no preparing advice on the package, so I cooked it like normal rice. It was really clingy after that. Still tasted okay, but not what I wanted. Fish fits wonderful to rice, and I have this great korma paste recipe from Jamie Oliver. (>> http://www.jamieoliver.com/recipes/uncategorised-recipes/easy-homemade-curry-pastes) I make always more and freeze it. So I had a great dish to prepare quickly after work. So, if you want to have some light fish with oriental spices, try this! _________________________________________________ Coalfisch Karma Korma serves 2 Ingredients > 2 x 180-200 grams coalfish filet (with or without skin) > 1 TBSP korma paste (I do it myself, the recipe is from > 2 green onions > Olive oil > 100 ml coconut milk > some parsley or coriander leaves to sprinkle > a little bit of chili > 1 lemon, bio > basmati rice for 2 (~150 grams dry rice) Preparation: First, prepare the rice: >> Wash the rice in a sieve until the water coming out is clear (if it doesn`t , the rice gets clingy). >> Heat some water in a pot, add a bit of salt and put rice into boiling water. If the rice is starting to "dance", let it cook for 5 minutes, then strain it. >> Put water into pot again, a few centimeters high. Let boil and reduce heat until it simmers. >> Put the sieve with the rice above and cover with aluminium foil. Then let it simmer for about 10 minutes. Prepare the fish: >> Heat big pan at medium heat. >> Cover one side of the coalfish (if it has skin: on the fleshside) with half of the korma paste >> Add a bit oil to the hot pan and put fish with the korma side down into it. >> When it gets a bit of color after 4-5 minutes, turn and let fry for 5 more minutes. >> Heat pan more and add green onions, the other half of the korma paste, coconut milk and chili. >> Let cook a few minutes until the fish begins to fall apart. >> If necessary, add lemonjuice to the sauce. >> Put rice on plates, add fish and douse with sauce. Sprinkle with some green onions & parsley/coriander. Serve with lemon pieces.