Cauliflower fish curry

Ingredients for 4 servings:

• 1 kg cauliflower
• 2 carrots
• ½ bunch of spring onions
• 1 small red chili pepper(s)
• 1 small onion(s)
• 1 garlic clove(s)
• 500 g cod fillet(s)
• 1 tbsp clarified butter
• 1 tsp fresh ginger
• ½ tsp sugar
• 1 tbsp curry powder
• 400 ml coconut milk
• 250 ml vegetable stock
• ½ bunch coriander or flat parsley
• 2 tbsp desiccated coconut

Instructions

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

Clean the cauliflower, divide it into florets, wash it, and drain it. Peel the carrots, wash it, halve it lengthwise, and cut it diagonally into 3 cm pieces. Clean the spring onions, wash it, and cut it diagonally into 3 cm pieces. Cut the chilies lengthwise, trim them, deseed them, and cut them into fine strips. Peel the onion and garlic and finely dice them. Wash the cod fillet, pat it dry, and cut it into bite-sized pieces. Heat the clarified butter in a high-fat pan. Sauté the onions, garlic, and carrots. Add the chili, ginger, and sugar and cook briefly. Sprinkle the curry powder over it and stir in. Pour in the coconut milk and stock and bring to a boil. Add the cauliflower to the pan, cover, and cook over medium heat for 8-10 minutes. Add the spring onions and fish pieces to the curry. Continue to simmer gently until the carrots and cauliflower are tender but still have a bite. Wash the coriander or parsley, shake dry, and finely chop the leaves and mix with the desiccated coconut. Season the curry with salt and sprinkle with coconut herbs. Serve with basmati rice and flatbread.