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 3 tablespoons cashew nuts in a wok over medium-high heat for 3-4 minutes until golden brown. Remove and set aside.
2. Mix flour with salt and pepper. Coat the fish cubes in the flour mixture, shaking off excess. Heat 1-2 tablespoons oil in a wok over medium-high heat. Fry fish in several batches for 3-4 minutes per batch, browning all sides. Drain on paper towels and set aside.
3. Heat 1 tablespoon oil in the wok over medium heat. Add carrots and leek, cook for 2-3 minutes, stirring occasionally. Add curry powder and cook for 1 minute. Stir in 100 ml water, 400 ml coconut milk, and 1 teaspoon vegetable stock. Bring to a boil, reduce heat to medium, and simmer for 7 minutes until vegetables are tender. Season with salt and pepper to taste.
4. Add fish to the vegetable curry and heat through for 2-3 minutes. Top with roasted cashew nuts and serve with cooked basmati rice.