Cod with spinach curry sauce

Ingredients for 4 servings:

• 600 g cod fillet(s)
• 3 carrots
• 1 piece(s) ginger, approx. 4 cm
• 1 onion(s)
• 2 tbsp oil
• 2 tsp curry powder
• 100 ml whipped cream or Cremefine
• 200 ml apple juice
• ⅛ liter of water
• 450 g leaf spinach, frozen
• 200 g basmati rice
• 2 tbsp flour
• 4 stalks of basil
• 1 tsp, leveled cornstarch
• some water, approx. 1 – 2 tbsp
• 2 tbsp lemon juice
• Salt and pepper, white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

low-fat

Peel and slice the carrots. Peel and finely chop the ginger. Slice the onion. Heat 1 tablespoon of oil in a saucepan. Sauté the onion, carrots, and ginger for about 3 minutes. Sprinkle with the curry powder and sweat briefly. Deglaze with cream or crème fraîche, apple juice, and 1/8 l water. Season with salt and pepper. Add the frozen spinach, cover, and simmer for about 12 minutes, stirring occasionally. Cook the rice in salted water according to the package instructions. Wash the fish fillet, pat dry, and cut into 4 pieces. Season with salt and pepper. Coat the fish in flour, shaking off any excess flour. Heat the remaining oil and fry the fish for about 3-4 minutes on each side. Finely slice the basil leaves. Mix the cornstarch with 1-2 tablespoons of water until smooth. Stir into the spinach curry sauce and simmer for about 1 minute. Season the sauce with salt, pepper, and lemon juice. Stir in the basil.