Fish and Potato Curry

Summary

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

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Instructions

1. Wash and peel the potatoes, carrots and pumpkin and cut into approx. 2 cm cubes. Eight the onions.
2. 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.
3. 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.
4. We also have Thai or Basmati rice.