John Myers
Cod with Parsley Pesto and Brussels Sprouts Curry
The perfect cod with parsley pesto and brussels sprouts curry recipe with a picture and simple step-by-step instructions.
- 200 g Brussels sprouts
- 2 piece Carrots
- 1 piece Kohlrabi
- 1 piece Onion
- 1 piece Ginger
- 1 Can Coconut milk
- 0,5 teaspoon Red curry paste
- 1 Teaspoon (level) Mild curry powder
- 5 tablespoon Olive oil
- 1 piece Organic lemon
- 1 piece Organic lime
- 2 piece Cod fillet
- Basmati rice
- Turmeric spice
- Clean the carrots, kohlrabi and Brussels sprouts and cut into small pieces, halve the Brussels sprouts or, even better, quarter. Cut the onion and ginger into small pieces.
- For the pesto, pluck flat parsley, place in a chopper, add 5 tablespoons of olive oil, walnuts, salt, ground black pepper and a little lemon zest, reduce everything and set aside. Prepare the fish in between, drizzle with lemon. Boil rice (add some turmeric to the cooking water).
- Heat a little oil in the wok and briefly sauté the ginger and onion, then stir in the curry paste and powder and immediately add the vegetables, cover with a little turmeric, add some water and salt, cook with the lid firm to the bite, remove the lid at the end, the liquid should be almost be away. Then add the coconut milk and a few dashes of lime juice. Reduce the heat to level 1-2, keep warm, put the lid on.
- Heat the oil in a pan and fry the cod (lightly dust it with flour beforehand) and then place it on the vegetable curry and let it steep.
- When serving, add the pesto to the fish fillet.
- Tip 6: Most of the time you buy more vegetables. I bought 1 stick of leek and had potatoes left over. I diced everything and made a soup of it, I added the heat in portions in the evening and added the rest of the pesto.
Facebook Comments