Fish fillet, cut into pieces 2-3 cm wide, pour lemon juice, sprinkle with salt-pepper and put in a cold place.

Now prepare everything for the sauce because the cooking process goes quickly. Rhubarb wash, peel, cut along (if stems are large, like mine) and cut into pieces of 1 cm.

Onions and garlic peel, cut small cubes.

In vegetable oil fry the onion and garlic 5 minutes, add rhubarb and fry 5 minutes, add the curry, pour the broth (vegetable broth is prepared in advance and frozen in dosochkah, if needed use; you can make a vegetable broth cube), stir, add milk (who does not count calories, adds cream :) ), again sprinkle with salt to taste, pepper well, bring to a boil and cook WITHOUT lid for 10 minutes. You will find that rhubarb fall apart and the broth begins to thicken.

I cooked 7 minutes, then shredded the thick part of the immersion blender so the sauce was more uniform. Then drop in the fish sauce, stir, cook UNDER lid for 5 minutes. Turn off the heat.

Simultaneously in another saucepan, cook wild rice.

Remained beautifully laid out rice, fish and sauce onto a plate and serve, sprinkle the dish with parsley.

Very nice, easy dish. But it's good.