Fish Curry (with Carp)
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg carp fillet, with or without skin
- 2 large onions, roughly diced
- 4 tomato (s), peeled, roughly diced
- 100 g zucchini or pumpkin or celeriac
- 1 clove garlic
- 1 lemon (s), including the juice
- 1 ½ tablespoon curry powder, mild
- 200 ml coconut milk or cream or crème fraiche
- salt and pepper
- 1 teaspoon thyme, fresher
- 1 teaspoon coriander greens
- 1 chilli pepper (s), hot, red, possibly
- 150 ml fish stock or poultry stock
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Salt and pepper the carp fillet and marinate with about 2 tablespoons of lemon juice. Sauté onion, garlic, selected vegetables and tomatoes (here maybe the chilli) in a large saucepan until colorless. Pour the stock, add the curry powder and cook until soft. Puree, add coconut milk, season with lemon juice and salt.
- Pat the carp fillet dry and fry in the hot oil until light brown, drain briefly on kitchen paper, place in the curry sauce. Let it steep for about 5 minutes on a mild heat. Sprinkle with thyme and coriander leaves before serving.
- The curry can also be prepared with other fish. But they should have juicy meat.
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