Carrot-fish ragout with chili

Name: Carrot-fish ragout with chili
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 chili pepper; 400 g Carrots; 1 collar Spring onions; 600 g Saithe fillet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry Powder; 1 TEASPOON Vegetable broth (instant); 2 TEASPOONS Cornstarch

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

On the double, on the double, you make a big wave here 'ne big wave! On it swims fine fish fillet with carrots - really delicious and ready in only 30 minutes!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 chili pepper
400 g Carrots
1 collar Spring onions
600 g Saithe fillet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry Powder
1 TEASPOON Vegetable broth (instant)
2 TEASPOONS Cornstarch

Directions

1
Peel and chop the onion. Cut the chilli, remove the seeds, wash and chop. Peel or clean, wash and chop carrots and spring onions.
2
Rinse the fish, dab dry, dice roughly. Fry in hot oil, season with salt and pepper, remove. Fry the prepared ingredients and 2 teaspoons of curry in the frying fat. Add 400 ml water and stock, bring to the boil and simmer for about 10 minutes.
3
Mix starch with 2 tablespoons of water, thicken curry with it. Warm the fish in it. Add rice.