Vegetable Fish Curry

Name: Vegetable Fish Curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Carrots; 2 medium zucchini; 1 ripe mango, 1 onion; 3-4 Tbsp oil, salt, pepper; 2 TABLESPOONS Curry; 1 TEASPOON + some flour; 400 ml Coconut milk; 1/8 l Milk; 500 g Fish fillet (pollack or redfish); 1-2 TABLESPOONS Peanuts; 2-3 stem(s) coriander or; 7-10 Tbsp flat leaf parsley; 1-2 TABLESPOONS Lime juice

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Carrots
2 medium zucchini
1 ripe mango, 1 onion
3-4 Tbsp oil, salt, pepper
2 TABLESPOONS Curry
1 TEASPOON + some flour
400 ml Coconut milk
1/8 l Milk
500 g Fish fillet (pollack or redfish)
1-2 TABLESPOONS Peanuts
2-3 stem(s) coriander or
7-10 Tbsp flat leaf parsley
1-2 TABLESPOONS Lime juice

Directions

1
Peel, wash and cut the carrots into pieces. Clean, wash and chop the zucchini. Peel the mango. Cut the flesh from the stone and dice. Peel and chop onion.
2
Heat 1 tablespoon of oil. Fry the zucchini in it. Season with salt and pepper and remove. Heat 1 tablespoon of oil in the frying fat. Sauté onion and carrots in it. Sprinkle with curry and 1 tsp. flour and sauté briefly.
3
Stir in coconut milk, milk and 1⁄8 l water, bring to the boil. Cover and simmer for about 10 minutes. Add zucchini and mango and cook for about 3 minutes.
4
Wash the fish, dab dry and dice. Season with salt and pepper. Turn in flour. Heat 1-2 tablespoons of oil in a coated frying pan. Fry the fish for 3-4 minutes. Chop the nuts.
5
Wash and chop the coriander. Season curry with salt, pepper and lime juice. Heat fish, coriander and peanuts in the sauce. Rice tastes good with it.