Saturated fish curry

Prepare the Kamado BONO grill for direct cooking, ignite the charcoal with a tanner, insert the stainless steel grill lifter and wait until the temperature rises to 200 degrees. Close the upper and lower air dampers to keep the temperature even.
Sprinkle the fish fillet with salt and pepper and leave to marinate. Boil the chickpeas.
Preheat the pot. Fry diced onions and peppers with sliced oil and sliced carrots. When the vegetables are fried, add the chopped fish, shrimp, pour a can of canned tomatoes, red curry paste, all the spices and stir. Add the rice, pour in the water and cook covered for about 15 minutes. Season the curry with fresh, chopped parsley and lime juice.
Delicious

INGREDIENTS

Cod fillets
Shrimp
1 pc. cans of tomatoes in their own juice
1 pc. peppers
1 pc. onion
1 pc. carrots
Basmati rice
Chickpeas
Basil
Red curry paste
Red curry
Chmeli-Suneli spice mix for soups and stews
Salts
Pepper
Turmeric
Oil
Green lemons
Fresh parsley