Put and Take Sverige
Rainbow trout curry
Curry with rainbow trout is coconut, lime and a paste that does not murder the fish. The fish has one job: go into the sauce last and flake. The pepper gives sweetness. Coriander and lime are the acid. It is not fish soup — the soup is stock and cream, this is a stew for rice.
How to do it
The sauce
Onion and pepper soft. Paste in the oil a minute so it smells, not burns. Coconut milk, five minutes. Fish sauce for salt.
The fish
Pieces from the fillet. A low simmer. Stir with a spoon from underneath. When the pieces are opaque: lime, off the heat.
Serving
Rice, a lime wedge, coriander. Chilli on the side for whoever wants it. Not in the stew from the start.
Tips
Yellow paste is milder than red. Stir-fried vegetables belong in rainbow trout stir-fry, not here — here the sauce should be smooth enough to ladle.
FAQ
Does the fish go dry in curry?
Only if it cooks too long. Finish the sauce first, fish last. When the flesh is opaque it is done.
Can I use frozen fillet?
Yes. Thaw and pat dry. Frozen fish sheds more water — simmer the sauce a little longer before the fish.
How hot should it be?
Rainbow trout does not thank a blazing paste. Start with 1 tbsp, taste, add. Lime and coconut should still show.