Summary

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

1. 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.
2. 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.
3. The curry can also be prepared with other fish. But they should have juicy meat.