Fish Curry with Rhubarb
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g fish fillet (s) (cod or cod)
- 0.5 ½ lemon (s), juice it
- 1 large onion (s), chopped
- 1 clove garlic
- 300 g rhubarb
- 2 tablespoon soybean oil
- 2 tablespoon curry powder
- 375 ml vegetable stock
- 100 g cream
- 1 bunch parsley, smooth
- 0.5 teaspoon ½ sugar
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Rinse the fish, pat dry and cut into bite-sized cubes. Drizzle with ¾ of the lemon juice. Then season with salt and pepper and cover and chill.
- Clean and peel the rhubarb and cut into pieces approx. 1 cm in size.
- Heat the oil in a large saucepan and fry the chopped onion in it over low heat. Peel the garlic and press into the onion. Also add the rhubarb and cook for about 3 minutes, then dust with curry and sugar. Pour in the vegetable stock and season with salt, pepper and the remaining lemon juice. Stir in the cream, bring to the boil and simmer uncovered for about 10 minutes.
- Wash the parsley, shake dry, pluck the leaves off and chop.
- Put the fish cubes in the sauce and let it simmer for about 5 minutes over a low heat. Season again to taste and sprinkle with parsley.
- Rice goes well with this.
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