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🍽️ Creamy Green Fish Curry with Romanesco

359 kcal · 30 min · 4 servings

Ingredients

• 1 small red onion
• 2 garlic cloves
• 1 stalk lemongrass
• 2 tbsp oil
• 2 tsp green curry paste
• 100 ml coconut milk (9% fat)
• 100 ml coconut water (Tetra Pak)
• 100 ml fish stock
• 1 small Romanesco
• salt
• 8 yellow cherry tomatoes
• 1 small yellow bell pepper
• 2 tbsp Thai fish sauce
• 300 g tilapia fillet
• pepper
• 4 sprigs cilantro

Instructions

1. 1. Peel the onion and garlic. Mince both ingredients very finely.
2. 2. Wash the lemongrass. Slice it into thin rounds.
3. 3. Heat one tablespoon of oil in a pot.
4. 4. Add the chopped onion, garlic, and lemongrass slices to the hot oil.
5. 5. Sauté the aromas for three to four minutes over medium heat.
6. 6. Stir the green curry paste into the onion mixture.
7. 7. Cook the paste for another three minutes, stirring constantly.
8. 8. Add coconut milk, coconut water, and fish stock to the pot.
9. 9. Bring the liquid to a boil.
10. 10. Reduce the heat and let the sauce simmer gently for twenty minutes.
11. 11. Strain the sauce through a fine mesh sieve into a clean bowl.
12. 12. Wash the Romanesco and break it into small florets.
13. 13. Bring a pot of salted water to a boil.
14. 14. Cook the Romanesco florets in the boiling water for four minutes.
15. 15. Shock the vegetables immediately with cold water to stop the cooking process.
16. 16. Drain the water from the Romanesco.
17. 17. Wash the tomatoes thoroughly.
18. 18. Quarter the bell pepper.
19. 19. Remove the inside and seeds of the pepper.
20. 20. Wash the cored pepper quarters.
21. 21. Cut the pepper into approximately one-centimeter cubes.
22. 22. Heat the remaining oil in a shallow pot or wok.
23. 23. Fry the pepper cubes in the hot oil for three minutes.
24. 24. Add the drained Romanesco and the whole or halved tomatoes to the pepper.
25. 25. Pour the prepared curry sauce over the vegetables.
26. 26. Bring the mixture back to a boil.
27. 27. Stir the fish sauce into the sauce.
28. 28. Let the curry with vegetables and sauce simmer for three minutes.
29. 29. Rinse the fish under running water.
30. 30. Pat the fish dry with kitchen paper.
31. 31. Cut the fish into large pieces.
32. 32. Season the fish pieces with salt and pepper.
33. 33. Place the seasoned fish pieces on top of the hot curry.
34. 34. Cover the pot and let the fish cook over low heat for seven to eight minutes.
35. 35. Wash the fresh coriander.
36. 36. Shake the coriander dry.
37. 37. Finely chop the coriander leaves.
38. 38. Sprinkle the finished curry with the chopped coriander.
39. 39. Serve the curry hot, ideally with rice as a side dish.

Nutrition per serving

• kcal: 359
• Protein: 41 g · Fett/Fat: 16 g · Carbs: 11 g