Curry fish ragout

Ingredients for 4 servings:

• 1 small zucchini
• 1 bell pepper(s), red
• 1 pepper, fresh
• 1 tbsp sunflower oil
• 2 tbsp curry powder
• 2 tbsp sherry or rice wine
• 200 ml fish stock
• 400 ml coconut milk, unsweetened
• 600 g fish fillet(s) (e.g. pollock or ling)
• 1 small onion(s)
• salt and pepper
• Coriander powder
• possibly coriander greens, some leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

with zucchini, peppers and coconut milk

Rinse the vegetables in cold water. Clean the bell pepper, cut into strips about 2 cm long, and set aside. Cut the chili peppers lengthwise and remove the seeds (you can leave them in if you like it spicier). Then dice them finely and add them to the pepper strips. Halve the zucchini lengthwise and cut them into thin slices. Heat the oil in a pan and sauté the zucchini slices for about 5 minutes. Then add the bell pepper strips and pepperoni pieces and sauté briefly again. Sprinkle the curry powder over the vegetables and stir in. Then deglaze everything with the fish stock and the sherry or rice wine. As soon as the liquid starts to heat up, pour in the coconut milk and simmer gently for about 5 minutes. Meanwhile, cut the fish into bite-sized cubes. Peel and dice the onion. Add the fish fillet and onion to the sauce and let it cook over low heat for another 5 minutes. Once the fish is cooked, season the ragout with salt, pepper, and coriander and serve garnished with coriander leaves. Long-grain rice is best served with this dish.