Fish Curry with Coconut

Ingredients

• 500 g skinless fish fillet (e.g., sole, sea bass)
• 2 carrots
• 2 orange bell peppers
• 150 g sugar snap peas
• 1 onion
• 2 Garlic cloves
• 1 red chili pepper
• 2 cm fresh ginger
• 1 tsp chopped coriander root
• 2 tbsp sesame oil
• a pinch ground galangal
• a pinch ground cumin
• 400 ml fish stock
• 200 ml coconut milk
• 2 tbsp Light soy sauce
• a splash lime juice
• coriander leaves (for garnish)

Instructions

1. 1.

   Rinse the fish and cut into bite-sized pieces. Peel the carrots and slice them. Wash, trim, and thinly slice the bell peppers. Wash, trim, and halve or quarter the sugar snap peas. Peel the onion and garlic; cut the onion into wedges and finely mince the garlic. Wash, trim, and ring-slice the chili pepper. Dice the ginger very finely. Sauté together with the onion, garlic, carrots, bell peppers, sugar snap peas, coriander root, and chili in hot oil for 1–2 minutes.

2. 2.

   Add galangal and cumin to sauté briefly, then deglaze with fish stock and coconut milk. Simmer gently for about 8 minutes.

3. 3.

   Add the fish to the curry and let it cook for another ~5 minutes until just done. Season with soy sauce and lime juice, garnish with coriander leaves, and serve.