Fiery fish curry

Name: Fiery fish curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 chili pepper; 500 g Carrots; 1 collar Spring onions; 800 g Fish fillet (e.g. pollack); 2 TABLESPOONS Oil; 2 TEASPOONS Curry Powder; 1 TEASPOON Vegetable broth (instant); 2 TEASPOONS Cornstarch; 7-10 Tbsp Pepper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

Friday we have fish! Filet, carrots and leeks stew in a delicious curry sauce with chili peppers

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 chili pepper
500 g Carrots
1 collar Spring onions
800 g Fish fillet (e.g. pollack)
2 TABLESPOONS Oil
2 TEASPOONS Curry Powder
1 TEASPOON Vegetable broth (instant)
2 TEASPOONS Cornstarch
7-10 Tbsp Pepper

Directions

1
Cook rice in boiling salted water according to package instructions. Clean the chillies, cut them in half lengthwise, remove seeds, wash and chop. Peel and wash carrots and cut into small cubes. Clean and wash spring onions and cut into rings. Wash fish fillet, dab dry and cut into cubes of about 3 cm.
2
Heat the oil in a pot. Fry the fish for about 2 minutes, turning carefully. Take out. Sauté spring onions and carrots in frying fat. Add curry and chili and sweat briefly. Deglaze everything with 400 ml water. Bring to the boil, stir in broth and simmer for about 15 minutes.
3
Stir starch and 2 tbsp. water until smooth. Stir into the sauce and simmer for about 2 minutes. Season to taste with salt and pepper. Add fish and heat up briefly. Arrange curry. Serve with rice.