Fish in a soft coconut curry sauce with spring vegetables
- 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
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.
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