Cod fillets with Zucchini and rice

cod fillets Red curry with basmati rice

Rinse carefully the cod fillets under running water, then tamponateli with paper towels; cut them into pieces of approximately 2 inches high.

Quickly toss them in flour and sauté a minute in the wok with Palm oil and curry.

Then remove from the wok and keep aside.

Always in the wok over high heat, saute the chopped onion and garlic.

Add the courgettes sliced into disks, lower the heat and cook until the water is evaporated.

Add salt, add the curry paste and coconut milk.

Simmer 5 minutes more.

When cooked, place cod fillets on individual plates and serve with jasmine rice.

Garnish with fresh coriander and serve.