Fish and Potato Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g potato (s), waxy
- 350 g pumpkin (se)
- 2 onions)
- 350 g carrot (s)
- 0.5 ½ teaspoon, heaped curry paste, red
- 1 can coconut milk (400 ml)
- 250 ml chicken broth
- 600 g fish fillet (s) (e.. redfish, saithe, cichlid, etc.)
- 0.5 ½ lemon (s), add the juice
- some salt and pepper from the mill
- Chili powder
- 1 teaspoon, heaped Thai curry powder
- some oil
- 1 clove (s) garlic, chopped
Print Recipe
Pin Recipe Instructions
- Wash and peel the potatoes, carrots and pumpkin and cut into approx. 2 cm cubes. Eight the onions.
- Heat the oil in a wok or in a large non-stick pan and fry the vegetables, onions and garlic clove in it. Add the curry paste and fry briefly. Deglaze with stock and coconut milk. Put a lid on and let everything simmer for about 10-15 minutes.
- Add the fish cut into bite-sized pieces, fold in carefully and let simmer for about 5 minutes (let it simmer carefully so that it does not disintegrate). Finally, season with salt, pepper, curry powder, possibly chilli for those who like it spicier, and lemon juice.
- We also have Thai or Basmati rice.
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