After-work fish curry

Name: After-work fish curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Carrots; 350 g Leeks; 500 g Saithe fillet; 4 TABLESPOONS Cashew nuts; 50 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Curry Powder; 4 TABLESPOONS Oil; 1 can(s) (400 ml each) unsweetened coconut milk; 1 TEASPOON Vegetable broth (instant)

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

You think cooking fish is just for professionals? It's not. With this simple recipe, it'll be on the table in a steaming curry after only 30 minutes. Mhhmmm...

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Carrots
350 g Leeks
500 g Saithe fillet
4 TABLESPOONS Cashew nuts
50 g Flour
7-10 Tbsp Salt
7-10 Tbsp Curry Powder
4 TABLESPOONS Oil
1 can(s) (400 ml each) unsweetened coconut milk
1 TEASPOON Vegetable broth (instant)

Directions

1
Peel or clean, wash and finely chop the vegetables. Rinse fish, dab dry and cut into cubes.
2
Roast the cashews in a pan without fat, remove. Mix flour and a little salt. Turn the fish in it. Heat 2 tablespoons of oil in the pan. Fry the fish in the oil for about 4 minutes and take it out. Heat 2 tablespoons of oil in the frying fat and sauté the vegetables in it.
3
Sprinkle with 1 tbsp. curry and sauté. Add coconut milk, 1⁄4 l water and stock, bring to the boil, simmer for about 5 minutes. Heat fish in curry, season to taste and sprinkle with cashews. Serve with rice.