Curry Risotto with steamed fish and chutney

1 cup Arborio rice

2 onions chopped

2 cloves garlic crushed

1 tablespoon grated fresh ginger

1 tablespoon curry powder(or more to taste)

2 cups stock

2 fillets of  white fish seasoned with lemon juice, salt and dill 

100g butter

2 tablespoons chutney

fresh coriander to garnish




Saute onions until glassy but not brown. Add garlic, ginger and curry powder and stir fry for 1 minute, then add rice and keep stir frying for another 2 minutes. Slowly add stock, bit by bit, adding more water if needed. (at this point don't add extra stock due to the salt content). Add butter to the mix and let it melt into the rice.

Steam the seasoned fish fillets until just cooked. 

To serve place fish fillet on top of the rice, and garnish with chutney and fresh coriander.

as an optional extra you can add a little browned butter over the fish.

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