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🍽️ Aromatic Fish and Vegetable Curry

354 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the fish fillets under running water.
  2. 2. Pat the fish dry with a kitchen towel.
  3. 3. Cut the fish into large, bite-sized pieces.
  4. 4. Rub the fish pieces with turmeric and a pinch of salt.
  5. 5. Cover the fish and let it rest in a cool place for 30 minutes.
  6. 6. Peel the potatoes.
  7. 7. Cut the potatoes lengthwise into wedges.
  8. 8. Wash the cauliflower.
  9. 9. Separate the cauliflower into small florets.
  10. 10. Heat 4 tablespoons of oil in a frying pan or wok.
  11. 11. Sear the fish fillets for about 2 minutes on each side.
  12. 12. Remove the fish from the pan.
  13. 13. Let the fish drain on kitchen paper.
  14. 14. Add the remaining oil to the pan.
  15. 15. Fry the potatoes and cauliflower in batches over medium heat.
  16. 16. Stir regularly while doing so.
  17. 17. Fry the vegetables for 3 minutes.
  18. 18. Remove the vegetables from the pan.
  19. 19. Heat the remaining frying oil in the pan until very hot.
  20. 20. Add the bay leaves and mustard seeds to the hot oil.
  21. 21. Toast the spices briefly.
  22. 22. Add the remaining spices.
  23. 23. Stir everything briefly.
  24. 24. Pour in 700 milliliters of water.
  25. 25. Return the potatoes and cauliflower to the pan.
  26. 26. Season the mixture with salt.
  27. 27. Cover the pan.
  28. 28. Let the vegetables cook over low heat for about 20 minutes.
  29. 29. Wash the chili peppers.
  30. 30. Remove the stems and seeds (clean).
  31. 31. Slice the chili peppers into thin rings.
  32. 32. Add the chili rings to the vegetables.
  33. 33. Let everything cook for another 5 minutes.
  34. 34. Place the prepared fish into the pan.
  35. 35. Let the fish finish cooking uncovered over low heat for 5 minutes.
  36. 36. Taste the curry and adjust the seasoning.
  37. 37. Serve the dish.

Nutrition per serving