Curry – Fish – Pot

Summary

Ingredients

• 800 g cod fillet (s)
• 1 lemon (s), add the juice
• 600 g carrot (s)
• 1 bunch spring onion (s)
• 20 g butter or mararine
• 2 tablespoon curry
• 0.25 liter ¼ vegetable stock
• 200 g sour cream
• 300 g peas, frozen
• Sauce thickener, lighter
• salt and pepper

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Instructions

1. Rinse the fish fillet, pat dry and cut into large cubes. Drizzle with lemon juice.
2. Clean and wash the carrots and spring onions. Cut both into small pieces. Sauté the carrots in the hot fat, add the curry powder and sauté briefly. Deglaze with broth and cook for 5 minutes, add sour cream and stir in.
3. Add spring onions and peas. Place the fish cubes on top, cover and cook for 10 minutes. Season with salt and pepper and thicken a little sauce thickener.