Summary

Ingredients

• 200 g lentils, red
• 500 ml vegetable stock, thin
• 350 g cod
• 2 medium onion (s)
• 1 clove garlic
• 2 large carrots
• 1 handful celery
• 1 handful leeks
• 1 bell pepper (s)
• 2 chilli pepper (s)
• 1 piece (s) ginger, about the size a thumb
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 400 ml coconut milk
• 2 teaspoons curry powder
• 4 teaspoons paprika powder
• salt and pepper
• little olive oil

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Instructions

1. First cut all vegetables into small pieces, for garlic and ginger into cubes about 1 mm. You can work coarser with the rest of the vegetables. Cut the fish into strips about 4 cm wide.
2. Put the onions, carrots and celery in a pan with a little olive oil and sauté for about 5 minutes. Add the tomato paste and flour and stir-fry for about 1 minute. Now add all the other ingredients, except for the fish, and simmer gently for 10-15 minutes over a low heat. Season to taste and season.
3. Finally add the fish and let it steep for another 8-10 minutes over low heat.