Curried Fish Risotto


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This is an unusual alternative to a traditional risotto. It’s an Indian twist on risotto.

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Serving Size / Yield

6 servings


  • 1 C. dried kidney beans, soaked overnight
  • 6 scallions, shredded lengthwise
  • 1 Tbs. oil
  • 1/4 C. butter
  • 1 lg. onion, chopped
  • 1 green pepper, split, seeded and sliced
  • 1 C. long grain rice
  • 1/2 tsp. turmeric
  • 1/2 tsp. coriander
  • pinch mace
  • pinch ginger
  • pinch cayenne pepper
  • 2 1/2 C. fish stock or water
  • 1/3 C. golden raisins
  • 1 bay leaf
  • 1 lb. cod or other firm white fish, filleted and cut in 2-inch chunks

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Boil beans in salted water until ender. Rinse and drain. Decorate with the scallions. In a heavy skillet, heat the oil and 1/2 the butter. Gently sauté the onion and green pepper 3 minutes until softened. Stir in the rice and cook for 3 minutes. Add the spices, fish stock or water, raisins and bay leaf. Bring to a boil and simmer gently for 10 minutes. Add the fish pieces, cover again and cook for 15 minutes, checking from time to time that the rice isn’t sticking. When the fish is cooked and the rice tender, check the seasoning and turn into a heated serving dish. Stir in the rest of the butter and serve immediately.

Serve with: 9 Bean Salad

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