Fish Vegetable Curry

Ingredients

• 500 g light fish fillet (e.g., tilapia, pollock)
• 1 Lime (juice)
• 0.5 tsp brown mustard seeds
• Salt
• black pepper (freshly ground)
• 2 carrots
• 1 kohlrabi
• 1 onion
• 20 g Ginger
• 1 Garlic clove
• 2 tbsp high‑heat sesame oil
• 400 ml Coconut milk (canned)
• 1 tsp red curry paste
• 400 ml fish stock (or vegetable broth)
• 300 g broccoli florets
• 150 g peas (fresh or frozen)
• 2 tbsp Light soy sauce

Instructions

1. 1.

   Rinse the fish, pat dry, cut into larger pieces and drizzle with lime juice. Coarsely crush mustard seeds in a mortar, mix with salt and pepper, and rub onto the fish. Cover and refrigerate to marinate.

2. 2.

   Peel carrots and kohlrabi. Slice carrots thinly, cut kohlrabi into sticks. Peel onion, ginger, and garlic, then finely chop all together.

3. 3.

   Heat sesame oil in a wok and sauté onions, ginger, and garlic until translucent. Remove about 2 tbsp from the top thick layer of coconut milk (as dry as possible) and add to the hot wok. Heat for 2‑3 minutes until the coconut cream thickens and forms small bubbles. Stir in curry paste and roast briefly until fragrant. Pour in remaining coconut milk, add fish stock, and bring to a boil. Add carrots and kohlrabi and simmer for 3‑4 minutes.

4. 4.

   Meanwhile rinse broccoli. Add peas and cook another ~4 minutes; vegetables should remain firm. Then add the fish, reduce heat or remove wok from stove, and let it steam for 2‑3 minutes. Season with lime juice and soy sauce before serving.