Summary

Ingredients

• 1 kg cauliflower
• 2 carrot (s)
• 0.5 ½ bunch spring onion (s)
• 1 small chilli pepper (s), red
• 1 small onion (s)
• 1 clove garlic
• 500 g cod fillet (s)
• 1 tablespoon clarified butter
• 1 teaspoon ginger, fresher
• 0.5 teaspoon ½ sugar
• 1 tablespoon curry powder
• 400 ml coconut milk
• 250 ml vegetable stock
• 0.5 ½ bunch coriander greens or flat leaf parsley
• 2 tablespoon desiccated coconut

Print Recipe Pin Recipe

Instructions

1. Clean the cauliflower, cut into florets, wash and drain. Peel and wash the carrots, halve lengthways and cut diagonally into 3 cm long pieces. Clean and wash the spring onions and cut diagonally into 3 cm long pieces. Cut the chillies lengthways, clean, core and cut into fine strips. Peel and finely dice the onion and garlic. Wash the cod fillet, pat dry and cut into bite-sized pieces.
2. Heat the clarified butter in a high pan. Sauté onions, garlic and carrots in it. Add the chilli, ginger and sugar and sauté briefly. Scatter curry powder over the top, stir in. Pour coconut milk and broth on top and bring to a boil.
3. Place the cauliflower in the pan, cover and cook over a medium heat for 8-10 minutes. Add spring onions and pieces of fish to the curry. Keep simmering everything until the carrots and cauliflower are done but still have a bite.
4. Wash coriander greens or parsley, shake dry. Finely chop the leaves and mix with desiccated coconut. Salt the curry and sprinkle with coconut herbs.
5. Basmati rice and flatbread go well with it.