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🍽️ Creamy Fish Curry Stew

363 kcal · 30 min · 4 servings

Ingredients

• 500 g Cod fillet
• 2 stalks Celery
• 2 Carrots
• 4 Spring onions
• 1 Fennel bulb
• 1 Clove garlic
• 2 tbsp Olive oil
• 1 tsp Freshly grated ginger
• 1 tbsp Curry paste (yellow)
• 600 ml Fish stock
• 200 ml Coconut milk
• Light soy sauce
• Cayenne pepper
• Watercress (for garnish)

Instructions

1. 1. Rinse the fish under running water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Break the fish into bite-sized pieces.
4. 4. Wash the celery thoroughly.
5. 5. Remove the tough fibers and leaves from the celery.
6. 6. Slice the celery into thin rounds.
7. 7. Peel the carrots using a vegetable peeler.
8. 8. Slice the carrots into thin rounds as well.
9. 9. Wash the spring onions.
10. 10. Trim the dry ends of the spring onions.
11. 11. Slice the spring onions into thin rings.
12. 12. Wash the fennel.
13. 13. Remove the tough core end from the fennel.
14. 14. Halve the fennel.
15. 15. Dice the fennel into small cubes.
16. 16. Peel the garlic clove.
17. 17. Mince the garlic very finely.
18. 18. Heat oil in a large pot.
19. 19. Add the garlic, fennel, celery, and carrots to the hot oil.
20. 20. Sauté the vegetables for 1 to 2 minutes.
21. 21. Stir the ginger into the vegetables.
22. 22. Stir the curry paste into the vegetables.
23. 23. Sauté the spices briefly.
24. 24. Deglaze the mixture with fish stock.
25. 25. Add the coconut milk.
26. 26. Let the sauce simmer gently for about 10 minutes.
27. 27. Add the fish pieces to the sauce.
28. 28. Let the fish cook gently for about 10 minutes.
29. 29. Season the stew with soy sauce.
30. 30. Season the stew with cayenne pepper.
31. 31. Garnish the stew with watercress.
32. 32. Serve the stew hot.

Nutrition per serving

• kcal: 363
• Protein: 36 g · Fett/Fat: 18 g · Carbs: 12 g