Summary

Ingredients

• 150 g carrot (s)
• 150 g cauliflower
• 150 g couscous
• 200 g salmon
• 200 g shrimp (s)
• 1 onion (s)
• 1 clove garlic
• 2 tablespoons oil
• 2 tablespoon curry powder
• 200 ml coconut milk
• 100 ml vegetable stock
• salt and pepper

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Instructions

1. Peel, wash and slice the carrots. Cut the cauliflower into florets, peel and finely dice the onion and garlic. Preheat the oven to 200 degrees. Pat the fish dry, slice it and cut it into strips.
2. Heat the oil in a pan, fry the salmon and prawns briefly and vigorously, remove, season with salt, pepper and set aside.
3. Add another tablespoon of oil to the pan, fry onion and garlic in it. Add the carrots and cauliflower, season everything with salt and pepper and fry for about 5 minutes.
4. Grease a baking dish with oil, sprinkle the couscous into the dish. Place the fish, prawns and vegetable mixture on top.
5. Briefly sweat the curry powder in the pan, add the hot vegetable stock and coconut milk, bring to the boil. Pour over the casserole and bake the casserole in the oven for about 30 minutes.