Heat the oil in a frying pan. Fry the finely chopped garlic and onion in it. Add the spices and coconut and fry, then extinguish with a little juice of a lemon. Add the tomatoes. Rinse the redfish and cut it into bite-sized pieces.
Add to the sauce form, let it boil briefly and then simmer at low temperature for approx.
10 minutes. Brown the long grain rice with the butter, douse with salted water or vegetable soup and simmer for 20 minutes. Serve the fish with the long grain rice and the sauce.
Chop the onions and garlic. Peel the ginger and cut into pieces. Wash and dry the lemongrass, chili pepper, lime and meat. Carefully peel and dice the mango. Cut the chicken into bite-sized pieces as well, then sauté in a large saucepan with the onion and garlic, then remove the meat and keep warm in the stove (50 °C ). Add the chili pepper, ginger and vegetables to the pot, sauté briefly and add the hot clear soup and coconut milk. Then add the lemongrass and mango pieces and simmer for about 6-8 minutes. Meanwhile squeeze the lime and add the juice to the soup. Then add salt, pepper and saffron and blend everything together with a hand blender. At the end, add the meat repeatedly to the soup, remove the chili pepper and lemongrass and bring to the table hot.
Heat the berries briefly until the juice comes out. Now
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