Rice wok and fish with coconut and curry

16480 WOK with COCONUT FISH CURRY and CORIANDER INGREDIENTS for 4 PEOPLE 4 tablespoons peanut oil 2 shallots, coarsely chopped, 2 Tbsp chopped garlic, 250 g of julienne of celery and carrots, 250 g of white-fleshed fish, 250 g salmon fillets, a box of coconut milk, a pack of pre-cooked rice, 3 tablespoons curry powder, 2 tablespoons fresh coriander, salt, pepper.

Carefully wash the fish fillets, tamponateli with kitchen paper and cut them into small pieces.

Keep aside.

In a wok, heat the peanut oil and saute the shallots with garlic: they become clear, add vegetable julienne and stir with a wooden spoon and cook 5 minutes.

Add fish and simmer 5 minutes more to moderate flame.

Add salt and pepper.

Meanwhile, heat the pre-cooked rice.

Then add it to fish at the same time as the coconut milk.

Well spiced curry powder and simmer a few minutes more.

Sprinkle with fresh coriander and serve.