Tesco Food Officialさんのインスタグラム写真 - (Tesco Food OfficialInstagram)「You’re looking at your screen - but imagining the aromas of Sri Lankan-style fish curry wafting through your kitchen... For a healthier, flavour-packed night in you can’t go wrong. Try it and let us know what you think. Ingredients 30ml (2 tbsp) groundnut oil 2 small onions, finely sliced 1 tbsp mustard seeds 1 tsp cumin seeds 20 fresh curry leaves 2 long green chillies, chopped 2½cm (1in) root ginger, grated 2 cloves garlic, crushed ½ tsp ground turmeric 300ml (½pt) fish stock 150ml (¼pt) light coconut milk 4 fillets firm white fish, skinless, 140g (5oz) each (cod, haddock, plaice, monkfish or turbot) 2 tomatoes, chopped For the saffron rice 250g (8oz) basmati rice 1 cinnamon stick pinch saffron or turmeric 5 cardamom pods 5 cloves To serve steamed green vegetables Method Place the rice, 550ml (18fl oz) water, cinnamon stick, saffron, cardamom and cloves in a saucepan. Season with salt, cover with a lid and bring to the boil, reduce the heat and simmer gently for 10-12 minutes. Leave the lid on and remove from heat. Heat the oil in a sauté pan, add the onions and cook until lightly golden. Add the mustard seeds, cumin seeds and curry leaves, and cook for 2 minutes. Add the chillies, ginger, garlic and turmeric and cook for a further 2 minutes. Add the stock and coconut milk, bring to the boil and simmer. Gently place the fish into the curry sauce and cook for 5 minutes, turning the fish once. When you’re ready to serve, stir through the tomatoes. Remove the lid from the rice and gently fluff it up with a fork. Serve the curry alongside the rice and your favourite steamed green vegetables.」7月20日 23時03分