Coconut fish curry with cashew nuts

Ingredients for 3 servings:

• 300 g carrot(s), cut into fine sticks
• 1 m.-sized leek(s), cut into fine rings
• 500 g redfish fillet(s), cut into large cubes
• 1 tbsp flour
• salt and pepper
• 2 tbsp oil
• 3 tsp curry
• 400 ml coconut milk
• 1 tsp vegetable broth
• 100 ml water
• 3 tbsp cashew nuts
• 3 servings of cooked basmati

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Roast the cashew nuts in a hot wok without fat until golden brown. Remove and set aside. Mix the flour and salt and toss the fish in it. Shake off any excess flour. Heat 1-2 tablespoons of oil in a hot wok. Fry the fish cubes in batches for 3-4 minutes on all sides. Remove and drain on kitchen paper. Heat 1 tablespoon of oil in the wok. Sauté the vegetables. Sprinkle with curry powder and sauté. Stir in approximately 100 ml of water, the coconut milk, and the stock, and bring to a boil. Simmer for 7 minutes (the vegetables will still be very crunchy; simmer for longer if desired). Season with salt and pepper. Add the fish to the vegetables and heat through. Sprinkle with the cashew nuts. Serve with basmati rice.