Coalfish curry

Name: coalfish curry
Total time: 25 min
Yield: 4
Ingredients: 600 gram frozen fish fillet; 2 tablespoon lemon juice; 3 tablespoon peanut oil; 3 tablespoon sunflower oil; 6 spring / forest onion; 2 clove garlic; 1 tablespoon Indian curry paste; 400 gram peeled tomato; 1 green pepper; 1 Red pepper; 300 milliliters fish stock of 1 tablet

Ingredients

600 gram frozen fish fillet
2 tablespoon lemon juice
3 tablespoon peanut oil
3 tablespoon sunflower oil
6 spring / forest onion
2 clove garlic

1 tablespoon Indian curry paste
400 gram peeled tomato
1 green pepper
1 Red pepper
300 milliliters fish stock of 1 tablet

Directions

Cut the fish fillet into equal pieces and drizzle with lemon juice.
Heat the oil in a baker or stew pan and fry the white of the spring onion with the garlic. Mix in the curry paste.
Add the tomatoes with juice, pepper strips and fish stock and bring to the boil. Put the pieces of fish in it and let them simmer for about 6 minutes.
Put half the green of the spring onions. Serve the curry, sprinkled with the rest of the spring onion, in warm deep plates or bowls.
Tasty with rice or coarse brown bread.