Cod and lentil curry

Ingredients for 2 servings:

• 300 g fish fillet(s) (cod)
• 120 g lentils, red
• 50 g carrot(s), diced
• 50 g zucchini, finely diced
• 50 g onion(s), red, finely diced
• 1 small garlic clove(s), diced
• 3 tbsp oil
• 10 g ginger, freshly grated
• 50 ml red wine
• 250 ml orange juice
• 250 ml vegetable stock
• 1 tsp curry powder
• 1 pinch of cinnamon
• 3 tbsp flour
• 1 tsp sweet paprika powder
• ½ orange(s) (organic), grated peel
• Salt (Fleur de Sel)
• 1 tsp tomato paste
• Sugar
• Pepper (Tellicherry) from the mill

Instructions

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

For the lentil curry, heat 1 tablespoon of oil and briefly sauté the garlic, onion, carrot, and zucchini cubes. Add the lentils and ginger, stir briefly, and deglaze with the red wine. Allow to reduce slightly. Stir in the tomato paste. Then add 1 tablespoon of flour and stir in. Pour in the orange juice and vegetable stock. Bring to a boil briefly, then reduce the heat to low and simmer for 10-12 minutes. Just before the end of the cooking time (about 1 minute), stir in the curry powder, cinnamon, orange zest, and a pinch of sugar. The lentil curry should now be slightly thick (not runny, but not mushy either). Pat the cod fillet dry with kitchen paper and portion it. Mix 2 tablespoons of flour with 1 teaspoon of paprika and toss the fish pieces in it. Heat 2 tablespoons of oil in a pan, briefly sear the fish pieces on both sides, and then cook over low heat for 4-7 minutes (depending on the thickness of the fillets). Finally, season with fleur de sel and Tellicherry pepper. Serve on plates with the lentil curry and serve immediately.