Caribbean Fish Curry

Ingredients

• 600 g thick bean pods
• 1 onion
• 2 Garlic cloves
• 3 tbsp soy oil
• 1 tsp coriander powder
• 2 tsp turmeric
• 1 tsp cumin powder
• 400 ml Vegetable broth
• 300 g pineapple flesh
• 2 tsp Asian fish sauce
• 400 g carp fillet (skinless)
• 1 handful fresh cilantro leaves
• 2 tbsp Light soy sauce

Instructions

1. 1.

   Scoop the thick beans out of their pods. Blanch the beans in boiling salted water for 5 minutes, then let them cool slightly. Pinch between thumb and forefinger until the tough outer skin cracks and can be removed.

2. 2.

   Peel and finely dice the onion and garlic. Heat the soy oil in a pan, sauté the onion and garlic until translucent. Sprinkle with the spices and toast briefly. Deglaze with broth. Dice the pineapple and add it with the beans to the curry. Simmer for 5 minutes over low heat. Season with fish sauce.

3. 3.

   Wash and cube the fish. Rinse the cilantro leaves, shake dry, and cut into strips. Add the fish to the curry sauce and let it cook gently for 2-3 minutes—do not boil further. Before serving, taste and adjust with soy sauce.