For ➊30 g rice
10-15 cl water
⅓ cube chicken broth or fish fumet
1 ts curry powder
½ onion
125 g mushrooms
100 g cod, frozen
1 tbs coconut milk or cream*
Bring the water to the boil with the rice and the chicken stock cube. Add the curry powder.
Cut the onion and the mushrooms into small pieces. Add them to the rice. Put the lid on the pot. Let it cook for 5 m.
Cut the deep-frozen cod into large pieces and add them to the mixture. Cook for another 5 m.
Remove the lid from the pot and set the fire to the lowest setting. Add the cococonut milk and let it cook for another 5 m without lid.
Stir well and serve.
Cut the onion and the mushrooms into small pieces. Add them to the rice. Put the lid on the pot. Let it cook for 5 m.
Cut the deep-frozen cod into large pieces and add them to the mixture. Cook for another 5 m.
Remove the lid from the pot and set the fire to the lowest setting. Add the cococonut milk and let it cook for another 5 m without lid.
Stir well and serve.
*Optional
**Add peppers or peas for some colour. Replace the cod with salmon, polak ... or any other fish. Or try with ⅓ can chickpeas, quorn fillet or a fried egg. Also tasty with pieces of parma ham or beef or chicken cubes that you add in the end.
