Curry Fish Rolls on Basmati Rice

Perfect in any role: Tender plaice fillets make their grand entrance here with spicy tomatoes and fragrant long-grain rice Rinse the long-grain rice in a sieve under running cold water until the water runs off clearly. In a saucepan, bring 400 ml of water with a little salt to a boil, add the long-grain rice and let it swell at a low temperature for 20 minutes.

Cut the tomatoes crosswise, blanch (scald), skin, halve, seed and cut into wedges. Remove the skin from the shallots and the garlic, cut the shallots into thin slices. Clean and rinse the melanzani and cut them into slices one liter thick.

Rinse and dry the plaice fillets, season with salt and pepper and sprinkle with the juice of one lemon. Roll up the fish fillets and pin them with small wooden skewers.

In a frying pan, heat 4 tbsp of oil in batches and fry the melanzan slices in it on both sides, remove and drain on kitchen roll. Sauté the shallots in the remaining oil until soft and add the garlic by pressing it. Add half of the tomatoes, dust with curry and sauté briefly. Add a little water and bring to the boil.

Add the remaining tomatoes, the melanzane and the fish rolls to the sauce, season with salt and pepper and simmer for about 5 minutes with the lid closed. Fold in the chopped parsley. Serve the fish rolls and the vegetables with

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