Fish And Cashew Curry - cooking recipe

Ingredients

50 g plain flour
600 g fish fillet (such as ling or cod), cut into large cubes
200 g basmati rice
5 tbsp oil
40 g cashew nuts, roughly chopped
1-1 1/2 tbsp hot curry powder (according to taste)
300 g carrots, peeled and cut into thin sticks
375 g leeks, sliced
250 ml vegetable stock
400 ml coconut milk

Preparation

Place the rice in 1 2/3 cups boiling salted water, cover and simmer over low heat for 15 mins.
Heat 1 tbsp oil in a wok and fry the cashews until lightly browned. Remove and set aside. Add 1 tbsp oil to the wok and heat. Season the flour with a pinch of salt then coat the fish. Saute 1/2 the fish for 3 mins, sprinkle with 1/3 of the curry powder, saute for 30 seconds more then remove from the wok. Repeat with the remaining fish. Set aside.
Heat 2 tbsp oil in the hot wok and saute the carrots and leeks for 3 mins. Sprinkle with the remaining curry powder and saute for 30 seconds more. Pour in the stock and coconut milk, bring to a boil and simmer for 4 mins. Add the fish, heat through and season. Ladle the curry into bowls and sprinkle with the cashews. Serve with the rice.