Curry Fish Ragout
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small zucchini
- 1 red pepper (s)
- 1 hot pepper, fresh
- 1 tablespoon oil (e.g. sunflower oil)
- 2 tablespoon curry powder
- 2 tablespoon sherry or rice wine
- 200 ml fish stock
- 400 ml coconut milk, unsweetened
- 600 g fish fillet (s) (e.. pollack or lin fish)
- 1 small onion (s)
- salt and pepper
- coriander
- possibly coriander green, some leaves it
Print Recipe
Pin Recipe Instructions
- Rinse the vegetables in cold water. Clean the pepper, cut into strips about 2 cm long and set aside. Slice the peppers lengthways and remove the stones (if you like it spicier, you can leave them in). Then finely dice and add to the pepper strips. Halve the zucchini lengthways and cut into thin slices.
- Heat the oil in a saucepan and sauté the zucchini slices in it for about 5 minutes. Then add the paprika strips and chili peppers and sauté again briefly. Scatter the curry powder over the vegetables and stir in. Then deglaze everything with the fish stock and the sherry or rice wine. As soon as the liquid starts to get hot, pour in the coconut milk and simmer gently for about 5 minutes.
- Meanwhile, cut the fish into bite-sized cubes. Peel and dice the onion as well. Put the fish fillet and the onion in the sauce and let simmer for another 5 minutes over low heat.
- As soon as the fish is done, season the ragout with salt, pepper and coriander and serve garnished with coriander leaves.
- Long grain rice goes best with this.
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