🍽️ Fish and Vegetable Curry

Name: Fish and Vegetable Curry
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g white fish fillet (e.g. tilapia, pollock); 1 lime (juice); 0.5 tsp brown mustard seeds; salt; pepper (from the mill); 2 carrots; 1 kohlrabi; 1 onion; 20 g ginger; 1 garlic clove; 2 tbsp high-heat sesame oil; 400 ml coconut milk (can); 1 tsp red curry paste; 400 ml fish stock (or vegetable broth); 300 g broccoli florets; 150 g peas (fresh or frozen); 2 tbsp soy sauce (light)

529 kcal · 30 min · 4 servings

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Ingredients

500 g white fish fillet (e.g. tilapia, pollock)
1 lime (juice)
0.5 tsp brown mustard seeds
salt
pepper (from the mill)
2 carrots
1 kohlrabi
1 onion
20 g ginger
1 garlic clove
2 tbsp high-heat sesame oil
400 ml coconut milk (can)
1 tsp red curry paste
400 ml fish stock (or vegetable broth)
300 g broccoli florets
150 g peas (fresh or frozen)
2 tbsp soy sauce (light)

Instructions

1. Rinse the fish under cold water and pat it dry with a kitchen towel.
2. Cut the fish into larger pieces.
3. Drizzle the fish pieces with some lime juice.
4. Coarsely crush the mustard seeds in a mortar.
5. Mix the crushed mustard seeds with some salt and pepper.
6. Rub the fish with the spice mixture.
7. Let the fish marinate covered in the refrigerator.
8. Peel the carrots and kohlrabi.
9. Slice the carrots into thin rounds.
10. Cut the kohlrabi into small batons.
11. Peel the onion, ginger, and garlic.
12. Finely chop the onion, ginger, and garlic.
13. Heat sesame oil in a wok.
14. Sauté the onions, ginger, and garlic until translucent.
15. Take about two tablespoons of the thick top layer of the coconut milk.
16. Try to take as little liquid as possible.
17. Add the coconut cream to the hot wok.
18. Heat the coconut cream for two to three minutes.
19. Wait until the coconut cream thickens and forms small bubbles.
20. Stir in the curry paste.
21. Toast the paste briefly until it smells aromatic.
22. Pour in the remaining coconut milk.
23. Add the fish stock.
24. Bring the mixture to a boil.
25. Add the carrots and kohlrabi.
26. Simmer the vegetables for three to four minutes.
27. Rinse the broccoli under running water.
28. Add the broccoli together with the peas to the wok.
29. Cook the vegetables for another four minutes.
30. The vegetables should still be very al dente.
31. Add the fish to the vegetables.
32. Reduce the heat or remove the wok from the stove.
33. Let the fish cook through for two to three minutes.
34. Season the curry with lime juice and soy sauce.
35. Serve the dish.

Nutrition per serving

kcal: 529
Protein: 41 g · Fett/Fat: 31 g · Carbs: 19 g