Fish with curry sauce

Name: Fish with curry sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Carrots; 1 piece(s) (approx. 4 cm) Ginger Root; 1 Onion; 2 TABLESPOONS Oil; 2-3 TEASPOONS Curry Powder; 200 ml cooking cream (7% fat); 200 ml apple juice; 450 g deep-frozen leaf spinach; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Basmati Rice; 600 g Fish fillet (e.g. codfish); 2 TABLESPOONS Flour; 4 Thai basil stalk; 1 coated Tsp Cornstarch; 2-3 TABLESPOONS Lime juice

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Carrots
1 piece(s) (approx. 4 cm) Ginger Root
1 Onion
2 TABLESPOONS Oil
2-3 TEASPOONS Curry Powder
200 ml cooking cream (7% fat)
200 ml apple juice
450 g deep-frozen leaf spinach
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Basmati Rice
600 g Fish fillet (e.g. codfish)
2 TABLESPOONS Flour
4 Thai basil stalk
1 coated Tsp Cornstarch
2-3 TABLESPOONS Lime juice

Directions

1
Clean, peel and slice the carrots. Peel ginger and chop very finely. Peel onion and cut into strips. Heat 1 tablespoon of oil in a pot, fry onion, carrots and ginger.
2
Sprinkle with curry and sauté briefly. Deglaze with cooking cream and apple juice. Add spinach, season everything with salt and pepper and simmer covered at medium heat for about 12-15 minutes. Stir in between.
3
Cook rice in boiling salted water according to package instructions.
4
Wash the fish and pat dry, cut into pieces. Season with salt and pepper and turn in flour, knock off excess flour. Heat 1 tablespoon of oil in a coated frying pan. Fry the fillets for 3-4 minutes on each side.
5
Wash the basil, dab dry. Pluck the leaves and cut them into fine strips, except for something to garnish. Drain rice and let it drain. Stir starch with a little water until smooth, thicken sauce with it.
6
Season to taste with salt, pepper and lime juice. Arrange fish with vegetables and rice. Sprinkle with basil and garnish.