Tropical fish curry with couscous and colorful vegetables

Ingredients for 7 servings:

• 1 kg redfish fillet(s), frozen
• 1 stalk(s) leek
• 1 bunch of spring onions
• 1 pineapple
• 200 ml pineapple juice
• 1 tbsp liquid honey
• Lemon pepper
• possibly garlic granules
• 400 ml coconut milk, reduced fat
• 500 ml buttermilk
• 50 ml pineapple juice
• lots of curry
• possibly chili flakes
• some oil
• Salt
• 350 g couscous

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Let the fish thaw slightly, then cut into cubes approximately 2-3 cm long. Clean the leeks and spring onions, removing any roots and woody parts. Peel the pineapple, remove the woody center, and cut the flesh into bite-sized pieces. Mix 200 ml of pineapple juice with honey, lemon pepper, and, if desired, garlic. Mix the leeks, spring onions, and pineapple in a bowl with the marinade. Brown the fish and the leek-pineapple mixture in separate pans with a little oil over high heat. Remove the leek-pineapple mixture from the pan after approximately 8-10 minutes to retain some of its bite. The fish cubes, however, only need 3-4 minutes, also over high heat. Place the couscous in a pot or heatproof bowl and prepare according to the package instructions. The soaking time can also be found on the package. In a large pan or pot, combine coconut milk, 50 ml pineapple juice, and the buttermilk with plenty of curry powder, and season with salt. You should be able to taste the curry quite well. If you like, you can stir in some chili flakes or experiment with other spices. Heat until it almost boils, then gently stir in the fish and the pineapple and leek mixture so it doesn’t break down. Reduce the heat slightly and simmer for 2 minutes, then you’re ready to serve. You can fill the couscous into simple dishes (i.e., without delicate patterns, too many corners, details, etc.), turn these out onto plates, and then serve the curry. Tips: If you like, you can serve a frozen vegetable stir-fry (e.g., with broccoli, peppers, beans, pineapple, and mango) as a side dish. Since we decided to use chili, the ready-made stir-fry and the couscous somewhat reduced the spiciness of the curry. The redfish can be replaced with other firm-fleshed fish or seafood. If you don’t like fish, you can also use poultry.