Fruity Asian Fish Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g fish fillet (s) (pollack or redfish fillets), frozen
- 400 ml coconut milk
- 1 red pepper (s)
- 1 can apricot (s) (drained weight 250 g)
- 200 g peas or beans (frozen)
- 1 onion (s)
- 1 tablespoon curry paste, red
- 200 ml broth
- salt and pepper
- Basil, fresh
- sugar
- curry
- possibly cornstarch
Print Recipe
Pin Recipe Instructions
- Thaw the fish fillets and cut into bite-sized pieces. Dice the onion and sweat it with the curry paste in a little oil. Add coconut milk and stock and simmer for about 5 minutes.
- Clean and wash the peppers and cut into thin strips. Drain the apricots (collect the juice) and quarter them. Add everything together with the fish and cook for about 10 minutes. Stir gently every now and then. Finally, add everything with salt, pepper, curry, a little sugar and, if you like, some juice from the drained apricots.
- If you like, you can add a few leaves of fresh basil, and if the curry is not creamy enough, you can thicken it with a little cornstarch - but you don`t have to. This goes well with rice or flatbread.
- Without side dish 8.5 p. Per person.
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