Indian curry and poached cod, basmati rice with star anise, green onion and peas |

Preparation time: 40 min

• Setting up

  Peel and dice the onion.

  Peel the garlic and chop it.

  Chop the green onion, keep the green part for the garnish and the rest for the rice.

  Rince the rice until the water is clear.

  Cut your cod into 1.5 cm cubes.

• Curry cooking process

  Heat the large pot with a tablespoon of olive oil in it. Put the spices first, give them a roast until you can have a good smell, add the onion and the garlic.

  Add the tomato paste, give a good stir.

  Cook with a little bit of water for 5-10 minutes, then add the coconut milk.  Add your fish pieces so that they are poached in the sauce. Once cooked, gently remove them, and set aside until ready to serve.

  Let it simmer for 15-20 minutes, once the sauce is reduced it will have the right texture and taste. 

  Add the diced tomatoes in the sauce just before serving.

• Rice

  Heat the small pot and cook the onion with some olive oil just for 1 minute.

  Add the rice and the star anise, cook for 1 minute while stirring.

  Add the wine and reduce until there's no more liquid.

  Add 1 cup of water, bring to a boil, cover and leave to cook on low heat for 15 minutes.

  Remove the star anise and add the peas once the rice is cooked.

• Plating

  In your soup plate or flat plate, place a nice ladle of Basmati rice, place the cod on top and cover with curry sauce

  Finish with some herbs (green onions).