Curry fish pot with glass noodles

Ingredients for 4 servings:

• 1 bunch of carrots
• 1 zucchini
• 1 red bell pepper(s)
• 1 bunch of spring onions
• 2 tbsp capers
• 1 tbsp curry paste, green
• 400 ml coconut milk
• 400 ml vegetable stock
• 1 tbsp horseradish, from the jar
• 1 tsp curry powder (Maharajah)
• 600 ml water
• Salt
• Oil, for frying
• 3 cod fillets
• 1 pack of glass noodles

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

also very tasty with chicken and without fish

Slice the carrots and zucchini, cut the bell pepper into strips, slice the spring onions, and slice the fish. Prepare the glass noodles according to the package instructions. Don’t forget to cut the glass noodles into small pieces with kitchen scissors after cooking! Sauté the carrots, zucchini, and bell peppers in hot oil, deglaze with the vegetable stock and water, bring to a boil, and simmer for 5 minutes over medium heat. Then reduce the heat and stir in the coconut milk, horseradish, and curry paste. Stir in the curry powder and add the spring onions and capers. Add the cod pieces and let them cook until cooked through. Finally, fold in the chopped glass noodles and season with salt. Tip: When serving, sprinkle sprouts over the plate for a nutty flavor. If the dish is too spicy, simply stir in a little regular milk. If you don’t like fish, you can instead cut chicken breast into pieces, fry them, and let them simmer in the curry pot. The curry pot is also delicious without fish or meat.