Summary

Ingredients

• 1 bunch carrot (s)
• 1 zucchini
• 1 red pepper (s)
• 1 bunch spring onion (s)
• 2 tablespoon capers
• 1 tablespoon curry paste, green
• 400 ml coconut milk
• 400 ml vegetable stock
• 1 tablespoon horseradish, from the glass
• 1 teaspoon curry powder (Maharajah)
• 600 ml water
• salt
• Oil, for frying
• 3 cod fillet (s)
• 1 packet glass noodles

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Instructions

1. Cut the carrots and zucchini into slices, the bell pepper into strips, the spring onions into rings and the fish into pieces. Prepare the glass noodles according to the instructions on the package. Do not forget to cut the glass noodles with kitchen scissors after cooking!
2. Sauté the carrots, zucchini and peppers in the hot oil, deglaze with the vegetable stock and water, bring to the boil briefly and simmer for 5 minutes over medium heat. Then reduce the heat and stir in the coconut milk, horseradish and curry paste. Stir in the curry powder and add the spring onions along with the capers. Add the cod pieces and let them steep. Finally fold in the cut glass noodles and season everything with salt.
3. Tip:
4. When serving, you can still sprinkle sprouts over the plate. That adds a nutty note.
5. If the dish has become too spicy, just stir in a little normal milk.
6. If you don`t like fish, you can cut the chicken breast into pieces, fry it and let it steep in a curry pot. The curry pot also tastes good without fish and meat.