Spring fish curry with prawns, pollack fillet, peas and kohlrabi

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Let the peas thaw a little. Peel garlic and ginger and chop finely. Remove the outer leaves from the lemon grass. Lightly crush lemon grass in a mortar and cut into fine pieces. Peel kohlrabi and cut into pieces. Wash the asparagus and cut off the woody ends. Cut the stalks into diagonal pieces. Clean the chillies, cut lengthwise, wash and remove seeds. Cut the pod into small pieces

2. 2

   Prepare rice in boiling salted water according to package instructions. Wash fish, dab dry and cut into bite-sized pieces. Turn fish pieces lightly in flour, tap them off. Heat 2 tablespoons of oil in a coated frying pan. Fry the fish pieces for approx. 5 minutes, turning them over. Remove and season with salt and pepper

3. 3

   Roast the coriander seeds in a pan without fat for 1-2 minutes. Pour on 1 tablespoon of oil. Add garlic, ginger and lemongrass and fry for about 1 minute. Deglaze with stock and coconut milk, bring to the boil. Add chilli, shrimps, peas and asparagus and simmer for 4-5 minutes. Season with salt, pepper, sugar and lime juice. Finally add fish pieces to the curry

4. 4

   Wash the chervil, shake dry and pluck off the leaves. Fill rice and fish curry into bowls. Garnish with chervil

Nutrition Facts

KCAL
600 kcal

CARBS
56 g

FATS
26 g

PROTEINS
37 g