Fish curry with carp

Ingredients for 4 servings:

• 1 kg carp fillet, with or without skin
• 2 large onions, roughly diced
• 4 tomatoes, peeled, roughly diced
• 100 g zucchini or pumpkin or celeriac
• 1 garlic clove(s)
• 1 lemon(s), juice
• 1 ½ tbsp curry powder, mild
• 200 ml coconut milk or cream or crème fraîche
• salt and pepper
• 1 tsp thyme, fresh
• 1 tsp coriander leaves
• 1 chili pepper(s), hot, red, if desired
• 150 ml fish stock or chicken stock
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Season the carp fillet with salt and pepper and marinate with about 2 tablespoons of lemon juice. Sauté the onion, garlic, selected vegetables, and tomatoes (or chili here, if desired) in a large saucepan until translucent. Pour in the stock, add the curry powder, and cook until soft. Puree, add the coconut milk, and season with lemon juice and salt. Pat the carp fillet dry and fry in hot oil until light brown. Drain briefly on kitchen paper and add to the curry sauce. Let it marinate over low heat for about 5 minutes. Sprinkle with thyme and coriander leaves before serving. This curry can also be made with other fish, but the flesh should be succulent.