White fish with coconut cream

Something quick... If you get deep-frozen fish and take it out of the freezer one day in advance, put it into the fridge to thaw, the rest should be done within half an hour.

Preparation You'll need: A pan with lid
Ingredients (for 2 persons) A white fish, e. g. Pangasius (Swai), ca. 400 to 450 g. 1 to 2 onions, depending on size 1 can of coconut cream (400 mL) 2 cloves of garlic 1 to 2 thai chilis 1 small courgette 1 bag of parboiled rice (125 g) 90 mL lemon juice (1½ - 2 lemons) 1 tsp. curcuma 1 bay leaf Some salt Some clarified butter (such as Indian ghee)
Preparation Cut 1-2 onions into rings. Heat the clarified butter in a frying pan and sauté the onions over a medium heat. Meanwhile, first quarter 1 small courgette lengthways, then cut into small, not too thin, pieces, press or finely chop 2 cloves of garlic. Chop 1-2 Thai chillies into small pieces. Add everything to the onions and sauté for a few more minutes. Add 400 mL coconut milk, 1 bay leaf and 1 tsp turmeric, stir well. While that is heating... Wash the fish and cut into bite-sized pieces. Add together with the loose rice (tip in from bag if necessary). Add a little salt. Cover and simmer over low heat for approx. 15 minutes (also depending on the cooking time of the rice!). Squeeze the lemon, add the juice, stir briefly, season with salt.