Fish And Cashew Curry

• 50 g plain flour
• 600 g fish fillet (such as ling or cod), cut into large cubes
• 200 g basmati rice
• 5 tbsp oil
• 40 g cashew nuts, roughly chopped
• 1-1 1/2 tbsp hot curry powder (according to taste)
• 300 g carrots, peeled and cut into thin sticks
• 375 g leeks, sliced
• 250 ml vegetable stock
• 400 ml coconut milk

1. Place the rice in 1 2/3 cups boiling salted water, cover and simmer over low heat for 15 mins.
2. Heat 1 tbsp oil in a wok and fry the cashews until lightly browned. Remove and set aside. Add 1 tbsp oil to the wok and heat. Season the flour with a pinch of salt then coat the fish. Saute 1/2 the fish for 3 mins, sprinkle with 1/3 of the curry powder, saute for 30 seconds more then remove from the wok. Repeat with the remaining fish. Set aside.
3. Heat 2 tbsp oil in the hot wok and saute the carrots and leeks for 3 mins. Sprinkle with the remaining curry powder and saute for 30 seconds more. Pour in the stock and coconut milk, bring to a boil and simmer for 4 mins. Add the fish, heat through and season. Ladle the curry into bowls and sprinkle with the cashews. Serve with the rice.

flour, fish fillet, basmati rice, oil, cashew nuts, curry, carrots, leeks, vegetable stock, coconut milk

Taken from recipes-plus.com/api/v2.0/recipes/17175 (may not work)