Banana fish in coconut sauce

Ingredients for 2 servings:

• 300 g fish fillet(s) (pollock)
• 1 large banana(s), firm
• 1 lime(s), the juice
• 6 cherry tomatoes
• 4 kaffir lime leaves
• 200 ml coconut milk
• 1 tsp curry paste (Thai), yellow
• ½ tsp turmeric
• 1 tbsp fish sauce
• 1 tsp brown sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash and dry the fish fillet, and cut into 3 cm pieces. Cut the banana into 1 cm slices. Mix both with half of the lime juice. Wash and halve the tomatoes. Wash the lime leaves and finely slice them. Heat the wok, add the thick, thick cream of coconut milk, and simmer for 2-5 minutes, stirring, until a layer of oil forms on top. Add the curry paste and stir-fry for 1 minute. Stir in the remaining coconut milk, turmeric powder, fish sauce, and lime leaves. Add the fish, banana, and tomatoes and cook over low heat (covered if possible) for 5 minutes. Season the sauce with sugar and the remaining lime juice. Serve with rice.