Singapore Fish Curry

Ingredients

• 500 g sea bass (or perch as substitute)
• 20 g Coconut Chips
• 1 onion
• 1 Garlic clove
• 1 piece walnut-sized ginger
• 1 stalk lemongrass
• 6 almonds
• 1 tbsp turmeric
• 2 tbsp oil
• 1 can coconut milk
• 100 ml instant vegetable broth
• red bell pepper slices
• green bell pepper slices
• Salt

Instructions

1. 1.

   Rinse the sea bass, pat dry and cut into bite‑size pieces.

2. 2.

   Roast the coconut chips in a pan without fat until light brown. Peel and roughly chop the onion, garlic, ginger, and lemongrass. Blend with almonds and turmeric in an electric food processor.

3. 3.

   Heat oil in a wok or pot. Sauté the ginger‑onion puree for about 2 minutes. Add coconut milk and broth and bring to a boil.

4. 4.

   Slice the bell peppers, remove seeds, and cut into thin rings. Add them along with the fish pieces. Simmer for 4 minutes until cooked through. Season with salt and serve garnished with coconut chips.