Curry of cod and zucchini

Peel and chop onions and garlic. Heat 2 tablespoons of oil in pan. Cover the onion and garlic light brown for about 5 minutes; occasionally shovel. Add 2 dl of water and let the onion broth gently simmer for about 20 minutes. Broth seven above the wide pan. Stir in vinegar, fish sauce, sugar, curry paste and coconut milk.

Bring the curry coconut sauce to the boil. Cut cod fillet into 4 equal pieces. Place cod in curry sauce and poach in approx. 10 minutes (sauce should not boil). Meanwhile, cut courgette into slanting slices of approx. 1 cm and cover with approx. 1 tablespoon of oil. Grill the grill pan and toast the zucchini in approx. 2 minutes; to turn halfway. Divide zucchini into four plates. Stir in the fish and a few tablespoons of sauce. Add rest of curry sauce separately. Tasty with rice and salad.