Curry Soup with Anglerfish and Okra

Ingredients

• 8 small okra pods
• 1 small eggplant
• 2 potatoes (from the day before, cooked)
• 2 Tomatoes
• 2 chili peppers
• 2 tbsp yellow curry paste (Asian grocery store)
• 100 ml Vegetable broth
• 400 ml coconut cream
• 600 g sea bass fillet
• 4 tbsp peanut oil
• 2 tbsp Light soy sauce
• 1 tbsp fish sauce

Instructions

1. 1.

   Wash the eggplant, cut into bite-sized pieces and lightly salt, set aside. Boil the tomatoes, peel, halve, core and slice into wedges. Clean the okra pods and cut lengthwise in half. Peel the potatoes and dice into bite-sized cubes. Cut the fish into large cubes.

2. 2.

   Rinse the eggplants under running water, pat dry and sauté in 1 tbsp oil, pour in a little coconut cream and let the eggplant simmer in a closed pot for 5-8 minutes. In the meantime, briefly fry the okra in 1 tbsp hot oil, stir in the curry paste, then add the broth, potato cubes and tomato wedges and cook in the hot broth for 3-5 minutes. Fry the fish in the remaining oil all around for 3-5 minutes, deglaze with the remaining coconut cream, add the eggplants and okra vegetables. Gently mix everything and season with soy sauce and fish sauce. Wash the chili peppers, core them and slice into wedges. Serve the curry in pre-warmed bowls and garnish with chili if desired.