Vegetable Coconut Curry with Cod

Ingredients

• 800 g cauliflower (1 head)
• 2 carrots
• 3 spring onions
• 2 small fresh red chilies
• 2 shallots
• 1 Garlic clove
• 500 g Cod fillet
• 2 tbsp lemon juice
• Salt
• freshly ground pepper
• 1 Tbsp clarified butter
• 1 tsp freshly grated ginger
• a pinch sugar
• 1 tbsp curry powder
• 400 ml unsweetened coconut milk
• coriander leaves
• 2 tbsp coconut shreds
• curry powder

Instructions

1. 1.

   Clean cauliflower, cut into florets, wash and drain. Peel carrots, wash, halve lengthwise and cut diagonally into ~3 cm pieces. Trim spring onions, wash and cut diagonally into 3 cm pieces.

2. 2.

   Wash chilies, trim, slit lengthwise, deseed and slice finely. Peel shallots and garlic, dice finely.

3. 3.

   Wash cod fillet, pat dry, remove any remaining bones and cut into bite-sized pieces, drizzle with lemon juice and season with salt and pepper.

4. 4.

   Heat clarified butter in a wok or wide pan. Sauté shallots, garlic and carrots, then add chili, ginger and sugar, sauté briefly and stir in curry powder. Add coconut milk and bring to a boil.

5. 5.

   Add cauliflower and spring onions, cover and cook over medium heat for about 8 minutes. Finally add fish pieces and cook another 2-3 minutes.

6. 6.

   Taste the fish curry again and sprinkle with coconut shreds, coriander and extra curry powder.