Roro's Spicy Fish Curry

Summary

Ingredients

• 400 g fish fillet (s), saithe, etc., frozen food in platters
• 200 ml coconut milk, Creola de Coco, creamy
• 1 large onion (s)
• 1 red pepper (s)
• 1 can apricot (s), with fruit pulp (drained weight approx. 250 g) you need both the fruit and the juice
• 1 tablespoon curry paste, red
• 1 piece (s) palm sugar, (small - approx. teaspoon full)
• 1 squirt lemon juice
• 2 tablespoon curry
• some salt for the fish
• some pepper, from the mill
• some paprika powder, noble sweet
• some oil to fry the onions and peppers
• some oil to fry the fish
• 2 handfuls peas, frozen or other green vegetables
• 1 tablespoon fish sauce, possibly a little more

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Instructions

1. Thaw the fish platters, then cut them into not too small cubes.
2. Peel the onion and cut into small cubes.
3. Drain the apricots in a colander - save the juice, it will still be needed. Cut each apricot into 4 strips.
4. Wash and clean the peppers and cut into narrow strips.
5. Chop or cut palm sugar very finely.
6. Preheat the plates to keep the fish warm.
7. Salt and pepper the fish cubes and sprinkle with paprika powder.
8. Heat the oil in a pan and fry the fish cubes in it. Keep warm.
9. Heat the remaining oil in the pan, fry the paprika strips a little, then add the onion cubes and sauté until translucent.
10. Add the curry paste and sear a little over a mild heat, then deglaze with the coconut milk and the apricot pulp. Stir in the fish sauce and curry powder. Add the palm sugar and let it dissolve. Add fish cubes and let simmer in the sauce for a few minutes.
11. Meanwhile add the frozen peas. When they are thawed, add the apricot strips and just let them warm up (do not let them cook!)
12. Round off the dish with a squeeze of lemon juice.
13. Rice or boiled potatoes go well with it.
14. Tip:
15. If the creamy coconut milk and the marinated apricots are used, the sauce does not need to be thickened either!