Curry fish pan with prawns

Name: Curry fish pan with prawns
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Leeks (leek); 7-10 Tbsp salt, 2 tsp curry, pepper; 600 g Redfish fillet; 12 (approx. 200 g) raw peeled shrimps 1-2 tablespoons lemon juice; 1/2-1 red chilli pepper; 7-10 Tbsp or some Sambal Oelek; 1-2 Garlic cloves; 2-3 TABLESPOONS oil, 1/4 l milk; 1 TEASPOON Vegetable broth (instant); 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Cress; 7-10 Tbsp chili, lemon and mint

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Leeks (leek)
7-10 Tbsp salt, 2 tsp curry, pepper
600 g Redfish fillet
12 (approx. 200 g) raw peeled shrimps 1-2 tablespoons lemon juice
1/2-1 red chilli pepper
7-10 Tbsp or some Sambal Oelek
1-2 Garlic cloves
2-3 TABLESPOONS oil, 1/4 l milk
1 TEASPOON Vegetable broth (instant)
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Cress
7-10 Tbsp chili, lemon and mint

Directions

1
Clean, wash and chop the leek. Cover and stew in little boiling salted water for 6-8 minutes. Drain
2
Wash the fish, pat dry and cut into pieces. Rinse shrimps and pat dry. Sprinkle both with lemon juice. Carve the chilli lengthwise, remove seeds and cut finely. Peel and chop garlic
3
Heat 1-2 tablespoons of oil in a coated frying pan. Fry the fish for approx. 5 minutes, turning carefully. Fry prawns for about 3 minutes. Season everything with salt and take out
4
Heat 1 tablespoon of oil in the frying fat. Fry the garlic and chilli in it. Sprinkle curry over it and sweat it. Deglaze with 1/8 l water and milk. Bring to the boil, stir in stock and thicken with sauce thickener. Heat leek, fish and prawns in it. Season to taste and sprinkle with cress. Garnish with chilli, lemon and mint if necessary. Goes well with rice (e.g. basmati)
5
Choose the fish according to your taste. Delicious is also pollack or cod. Would you like the prawns
6
omit, calculate about 150 g more fish