Fish in a soft coconut curry sauce with spring vegetables

Name: fish in a soft coconut curry sauce with spring vegetables
Total time: 30 min
Yield: 4
Ingredients: 200 gram cod fillet; 200 gram frozen cod fillet; 200 gram salmon fillet; 200 gram frozen salmon fillet; 2 tablespoon lemon juice; 2 tablespoon lime juice; 1 onion; 1 sweet onion; 1 tablespoon sunflower oil; 1 yellow bell pepper; 300 gram cabbage; 1 clove garlic; 1 tablespoon curry powder; 300 milliliters fish stock of tablet; 300 milliliters fish stock; 100 milliliters coconut milk; 300 gram carrots; 3 spring / forest onion; 1 bunch fresh coriander; 1 bunch fresh parsley

Ingredients

200 gram cod fillet
200 gram frozen cod fillet
200 gram salmon fillet
200 gram frozen salmon fillet
2 tablespoon lemon juice
2 tablespoon lime juice
1 onion
1 sweet onion
1 tablespoon sunflower oil
1 yellow bell pepper

300 gram cabbage
1 clove garlic
1 tablespoon curry powder
300 milliliters fish stock of tablet
300 milliliters fish stock
100 milliliters coconut milk
300 gram carrots
3 spring / forest onion
1 bunch fresh coriander
1 bunch fresh parsley

Directions

Season the fish pieces with lemon or lime juice and salt and pepper to taste.
Fry the onion in the oil in 3-4 minutes until golden brown.
Add paprika, cabbage, garlic and curry powder and stir-fry for 3 minutes.
Pour in the fish stock and the coconut milk and bring it to the boil.
Add the carrot pieces, cover the pan and cook the dish for 10 minutes at low setting so that the vegetables are almost done.
Add the fish pieces, cover the pan again and simmer the fish for 6-8 minutes; scoop occasionally.
Finally, make the spring onions and the chopped coriander or parsley through.
Tasty with bread or boiled new potatoes and a lime or lemon tip.