Vegetable curry with fried cod in a beer batter

Name: vegetable curry with fried cod in a beer batter
Total time: 30 min
Yield: 4
Ingredients: 200 ml neutral oil; 2 toes garlic; 2 cm fresh ginger; 1 Red pepper; 1.5 tablespoon curry powder; 250 gram baking flour; 2 stem celery; 250 gram winter carrot; 2 tomato; 200 ml coconut milk; 600 gram rope fillet; 150 gram flour; 1 egg; 100 ml beer

Ingredients

Directions

Tip: For this recipe, use cold beer, for example Brand IPA.
Provide two pieces of cod fillet per person.
Finely chop the garlic and grate the ginger root.
Remove the seeds from the pepper and finely chop the pepper.
Cut the celery and the winter root into two cm pieces.
Cut the tomatoes into pieces.
Heat a few tablespoons of oil in a frying pan and fry the garlic, ginger root and red pepper until it smells nice.
Fry the curry powder for a while.
Then pour in the cauliflower, celery and carrot and fry for two to three minutes.
Add the tomatoes and pour the coconut milk.
Let the curry covered gently simmer for ten to fifteen minutes until the vegetables are tender.
Season the pieces of cod with salt and freshly ground pepper.
Sprinkle a third of the flour on a flat plate.
Sprinkle the rest of the flour in a deep plate, stir in the egg and the beer quickly and stir everything into a batter.
Heat a layer of oil of about 1 cm in a frying pan.
Roll the cod through the flour on the flat plate and then pass them through the batter.
They must be covered all around with batter.
Place the pieces of cod in the hot oil and fry until golden brown and done in six to eight minutes.
Turn them carefully after 3 minutes with a spatula.
Put the fried cod on a plate.
Pass the other pieces of cod in the same way through the batter and fry until golden brown.
Spoon the curry into deep plates and put the pieces of cod on it.
Nice with basmati rice.