Fish curry with cashew nuts

Name: Fish curry with cashew nuts
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Carrots; 375 g Leeks (leek); 600 g Fish fillet (e.g. ling fish); 50 g Flour; 7-10 Tbsp Salt; 40 g Cashew nuts; 200 g Basmati rice; 4-5 Tbsp Oil; 1- 1 1/2 TABLESPOONS Curry Bombay (spicy-hot); 1/4 l Vegetable broth (instant); 1 can(s) (425 ml) Coconut milk

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Carrots
375 g Leeks (leek)
600 g Fish fillet (e.g. ling fish)
50 g Flour
7-10 Tbsp Salt
40 g Cashew nuts
200 g Basmati rice
4-5 Tbsp Oil
1- 1 1/2 TABLESPOONS Curry Bombay (spicy-hot)
1/4 l Vegetable broth (instant)
1 can(s) (425 ml) Coconut milk

Directions

1
Clean, wash and drain the carrots and leek. Cut carrots into fine sticks, leek into thin rings. Wash fish fillet, dab dry and cut into large cubes. Mix flour and some salt. Turn the fish cubes in it.
2
Coarsely chop the cashew nuts. Wash and drain basmati rice and put it in 400 ml boiling salted water. Cover and let it swell at low heat for about 15 minutes. Heat 1 tablespoon of oil in a wok, lightly toast the cashew nuts in it and remove. Add 1-2 tablespoons of oil to the hot wok. Fry the fish cubes in 2 portions for 3-4 minutes while turning. Sprinkle each fish with curry, continue frying briefly and remove from the wok. Add 1-2 tablespoons of oil to the hot wok. Briefly sauté the vegetables in the wok, sprinkle with curry and sauté briefly. Then pour in broth and coconut milk, bring to the boil and simmer everything for 4-5 minutes.
3
Sprinkle each fish with curry, continue frying briefly and remove from the wok. Add 1-2 tablespoons of oil to the hot wok. Briefly sauté the vegetables in the wok, sprinkle with curry and sauté briefly. Then pour in broth and coconut milk, bring to the boil and simmer everything for 4-5 minutes. Add fish to the curry sauce, heat up again and season with salt. Arrange fish curry in a bowl and sprinkle with cashew nuts. Add rice