Shrimp Fish Curry

Ingredients

• 250 g cauliflower
• 100 g Sugar snap peas
• Salt
• 1 red bell pepper
• 1 onion
• 3 tbsp oil
• 1 tsp turmeric
• 1 tsp cumin
• 1 pinch crushed chili
• 100 ml vegetable broth (instant)
• 400 ml unsweetened coconut milk (1 can)
• Salt
• Pepper
• Juice of 1 lime
• 400 g sea bass fillet
• 120 g raw shrimp (peeled)
• a few coriander leaves

Instructions

1. 1.

   Clean cauliflower, rinse and cut into small florets. Rinse sugar snap peas, clean and chop finely. Cook cauliflower in salted water for about 5 minutes, add sugar snap peas in the last minute. Drain everything, shock with cold water and let drain. Quarter the bell pepper, clean, rinse and finely chop.

2. 2.

   Peel and dice onion. Heat oil in a wide pot. Sauté onion. Stir in spices. Add broth and coconut milk and bring to boil. Add vegetables and cook for 4-5 minutes. Season with salt, pepper and lime juice.

3. 3.

   Rinse sea bass fillet, pat dry and cut into cubes. Add fish fillet and shrimp to the curry and let simmer for 4-5 minutes. Taste again and serve sprinkled with coriander leaves.