Coconut fish curry

Ingredients for 3 servings:

• 300 g carrot(s)
• 1 stalk(s) leek
• 500 g fish fillet(s) of your choice
• 1 tbsp flour
• ½ tsp salt
• 2 tbsp cashew nuts
• 3 tbsp oil
• 2 tsp curry
• 400 ml coconut milk
• 1 tsp vegetable broth

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean and wash the vegetables. Cut the carrots into thin sticks and the leek into thin rings. Wash the fish, pat dry, and cut into large cubes. Mix the flour and salt. Toss the fish in the flour. Roughly chop the cashew nuts. Roast in a hot wok or large frying pan without fat until golden brown. Remove from the pan. Heat 2 tablespoons of oil in the wok. Fry the fish for 3-4 minutes on all sides, then remove from the pan. Heat 1 tablespoon of oil in the wok. Briefly sauté the vegetables. Add the curry and fry. Stir in approx. 100 ml water, coconut milk, and the stock. Bring to a boil and simmer gently for 4-5 minutes. Season to taste. Return the fish to the heat in the sauce. Sprinkle with cashew nuts. Serve best with rice (or fragrant rice).