Summary

Ingredients

• 300 g carrot (s)
• 1 leek
• 500 g fish fillet (s) your choice
• 1 tablespoon flour
• 0.5 teaspoon ½ salt
• 2 tablespoon cashew nuts
• 3 tablespoon oil
• 2 teaspoons curry
• 400 ml coconut milk
• 1 teaspoon vegetable stock

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Instructions

1. Clean and wash the vegetables. Cut the carrots into fine sticks and the leek into fine rings. Wash the fish, pat dry and cut into large cubes. Mix the flour and salt. Turn the fish in it.
2. Roughly chop the cashew nuts. Roast in a hot wok or a large pan without fat until golden brown. Remove. Heat 2 tablespoons of oil in a wok. Fry the fish in it for 3 - 4 minutes on all sides, remove.
3. Heat 1 tablespoon of oil in a wok. Briefly sweat the vegetables in it. Add the curry and fry it. Stir in approx. 100 ml of water, coconut milk and the stock. Bring to the boil and cook gently for 4 - 5 minutes. To taste.
4. Reheat the fish in the sauce. Sprinkle with cashew nuts. This is best served with rice (possibly fragrant rice).