Pangasius curry with snow peas and carrots

Finely chop the garlic. Grate the ginger. Cut the spring onions into 3 cm pieces. Cut the pangasius fillet into pieces of 5 cm. Heat the oil in a frying pan and fry the garlic, ginger and curry powder for 2 minutes. Pour in the fish stock and coconut milk and bring to the boil while stirring.

In the meantime, peel the bunches and cut them into 3 cm pieces. Halve the thick pieces in length. Add the carrots, spring onions and snow peas to the coconut stock and cook the vegetables for 8 minutes.

Then add the pieces of fish and let the curry simmer for 3-4 minutes. Serve the curry with basmati rice.