Fish Curry

Ingredients

• 750 g Knurrhahnfilet (or Seelachs)
• 2 EL lemon juice
• 2 Garlic cloves
• 2 shallots
• 2 stalks lemongrass
• 20 g fresh ginger
• 1 red chili pepper
• 40 g dried apricots
• 300 ml coconut milk
• 2 EL curry powder
• 2 EL roasted peanuts (unsalted)
• Salt

Instructions

1. 1.

   Step 1:

2. 2.

   Pat the fish fillet dry and cut into pieces about 3x4 cm. Drizzle with lemon juice and let sit covered.

3. 3.

   Peel garlic and shallots and roughly chop. Clean lemongrass, slice thinly then chop. Peel ginger and cut into pieces. Wash chili, trim and roughly chop. Cut apricots into pieces.

4. 4.

   Step 2:

5. 5.

   Add garlic, shallots, lemongrass, chili and ginger to a blender. Add curry powder, peanuts, apricots and about 50 ml coconut milk and blend into a thick paste. Add more coconut milk if needed.

6. 6.

   Step 3:

7. 7.

   Heat the remaining coconut milk, stir in the curry paste and season with salt.

8. 8.

   Bring to a boil, then reduce heat sharply so the curry no longer boils. Pat fish pieces dry, add them to the hot sauce and let cook, turning gently occasionally. Do not boil further!