Coconut Fish Curry with Cashew Nuts

Summary

Ingredients

• 300 g carrot (s), cut into fine sticks
• 1 m leek stick (s), cut into fine rings
• 500 g redfish fillet (s), cut into lare cubes
• 1 tablespoon flour
• salt and pepper
• 2 tablespoons oil
• 3 teaspoon curry
• 400 ml coconut milk
• 1 teaspoon vegetable stock
• 100 ml water
• 3 tablespoon cashew nuts
• 3 port. Basmati, cooked

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Instructions

1. Roast the cashew nuts in a hot wok without fat until golden brown. Remove and set aside.
2. Mix the flour and salt and turn the fish in it. Shake off excess flour. Heat 1 - 2 tablespoons of oil in a hot wok. Fry the fish cubes in several portions all around for 3 - 4 minutes. Remove and drain on paper towels.
3. Heat 1 tablespoon of oil in a wok. Sweat the vegetables in it. Dust with curry, sweat. Stir in approx. 100 ml of water, the coconut milk and the stock and bring to the boil. Let simmer for 7 minutes (the vegetables are then still very crunchy, depending on taste, let simmer longer if necessary). Season to taste with salt and pepper.
4. Add the fish to the vegetables and heat. Sprinkle with the cashew nuts. Serve with the basmati rice.