Asian apple pot
easy
50 mins
50 mins
Ingredients
- 2 TABLESPOONS Coconut flake
- 400 g fresh tuna fish
- 2 TABLESPOONS Lemon juice
- 200 g Carrots
- 1 walnut-sized piece of ginger
- 250 g Apples
- 200 g Whipped cream
- 1/2 package (150 g) frozen peas
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Curry
- 7-10 Tbsp Flour
- 2 TABLESPOONS Oil
- 7-10 Tbsp Mint
Directions
- 1
Cook the grated coconut in 1/4 litre of water for about 20 minutes. Then drain and collect the liquid. Wash the fish, dab dry, cut into bite-sized pieces and sprinkle with lemon juice.
- 2
Let it go. Meanwhile peel and wash the carrots, make notches all around them, so that small flowers appear when slicing. Peel ginger and dice very finely. Wash and quarter apples, cut out the core.
- 3
Cut apples into slices. Heat coconut liquid and cream. Cook the carrots for 10 minutes. Add ginger, peas and apple slices after 5 minutes. Season to taste with salt, pepper and curry. Salt fish pieces and dust lightly with flour.
- 4
Heat the oil in a pan. Fry the fish in it for about 6 minutes until crispy on all sides. Carefully fold into the vegetables. Add grated coconut. Season to taste again. Serve garnished with mint. Rice tastes good with it.
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