Japanese curry with pollock fillet

Ingredients for 2 servings:

• 400 g fish fillet(s) (pollock fillet)
• 3 eggs, including the yolk, flour and breadcrumbs for breading
• 3 large potatoes
• 2 m.-sized onion(s)
• 150 g mushrooms (chanterelles)
• 1 pack of curry powder from an Asian store
• 1 tsp chili powder
• ½ bell pepper(s), red
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

First, cut the potatoes, onions, chanterelles, and bell peppers into cubes (about the size of a thumbnail). Heat a little oil in a pan; add the potatoes, onions, and mushrooms; fry briefly. Then add a little flour, stir, and then a little water. Let the whole thing simmer for about 20 minutes. In the meantime, portion out the fish and coat it first in the egg yolk, then in the flour (mixed with a little curry). After another “treatment” with the egg yolk, dip it in the breadcrumbs with the fish. After coating, fry the fish in a little hot oil in a non-stick pan until nicely browned on both sides. In the meantime, you can prepare the curry and possibly the rice. When the potatoes are soft, add the curry chunks (be sure to leave enough water in the pot!). Instead of the curry chunk mixture, which is available in any well-stocked Japanese import store, you can also add curry powder and a little salt, pepper, and whatever else you like, but the curry chunk mixture is better. Add a spoonful (or more?) of chili and finally the pepper pieces, which are even more crispy when you bite into them!