Tom`s Fish Curry
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 kg ½ salmon
- 0.5 kg ½ pangasius fillet (s)
- 2 onion (s), red
- 6 medium carrot (s)
- 2 red pepper (s)
- 2 handfuls bean sprouts
- 400 ml vegetable stock
- 400 ml coconut milk
- 2 lime (s), untreated
- 1 piece (s) ginger root
- 1 teaspoon, heaped curry paste, yellow
- 1 orange (s), untreated, which the abrasion
- some fish sauce
- some coconut oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the salmon and pangasius fillet into approx. 1 1/2 cm cubes and marinate with lemon zest, orange zest and the juice of a lime for approx. 30 minutes. Cut the onions and peppers into small diamonds, cut the carrots into 3 cm long sticks, chop the ginger root.
- Heat the coconut oil in a pan and briefly fry the carrot sticks in it, then add the onions, sweat both for approx. 2 - 4 minutes, sweat the ginger with the vegetable stock for a moment and then cook everything al dente.
- Now add the heaped teaspoon of curry paste and then thicken everything with the coconut milk. Season to taste with salt, pepper and the fish sauce.
- Now add the marinated fish and the peppers, if necessary re-acidify with lime juice and let stand for about 3 - 5 minutes. Just before serving, add the bean sprouts and stir in once.
- I recommend rice or rice noodles as a side dish.
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