Coconut fish curry with cashew nuts

Name: Coconut fish curry with cashew nuts
Cook time: 35 min
Total time: 35 min
Yield: 3
Ingredients: 3 Carrots (approx. 300 g); 1 medium leek (leek); 500 g Fish fillet (e.g. ling or redfish); 1 go. tablespoon flour, salt; 2 TABLESPOONS Cashew nuts; 2-3 TABLESPOONS Oil; 2-3 TEASPOONS Curry; 1 can(s) (400 ml) Coconut milk; 1 TEASPOON Vegetable broth; 7-10 Tbsp Pepper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 3

3 Carrots (approx. 300 g)
1 medium leek (leek)
500 g Fish fillet (e.g. ling or redfish)
1 go. tablespoon flour, salt
2 TABLESPOONS Cashew nuts
2-3 TABLESPOONS Oil
2-3 TEASPOONS Curry
1 can(s) (400 ml) Coconut milk
1 TEASPOON Vegetable broth
7-10 Tbsp Pepper

Directions

1
Peel or clean and wash the vegetables. Cut carrots into fine sticks, leek into fine rings. Wash fish, dab dry and cut into large cubes. Mix flour and some salt. Turn the fish in it, shake off excess flour
2
Roughly chop the cashews. Roast them in a hot wok or a large pan without fat until golden brown. Remove. Heat 1-2 tbsp. oil in the wok. Fry the fish cubes in it in two portions for 3-4 minutes, remove
3
Heat 1 tablespoon of oil in a wok. Sauté the vegetables briefly in it. Sprinkle with curry and sauté. Stir in about 100 ml water, coconut milk and stock. Bring to the boil and simmer for 4-5 minutes. Season to taste. Heat fish in the sauce. Sprinkle with seeds. Serve with rice (e.g. basmati)