Curry Risotto with Coconut Fish

Sauté the onion and garlic in the hot butter. Add the long grain rice and sauté until it is translucent.

Extinguish long grain rice with wine. Pour some clear soup and let the whole thing bubble up. Cook the risotto for about 20 minutes, stirring and gradually adding clear soup.

After about 10 minutes, add curry powder and season with pepper, cayenne pepper, salt, coriander and kukuma. Add lemon and lime juice and cook until done.

Separately, cook carrots and snow peas in salted water until al dente. Drain well, then fold into risotto.

Sprinkle fish fillets with lemon juice, season with salt, season with pepper and turn them in flour on the other side. Pass through the beaten eggs and coat with coconut flakes. Roast in hot butter all around after 5 min each.

Arrange the curry risotto with the fish, garnish with coriander and lemon to taste.

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