Curry fish with vegetables

Ingredients for 4 servings:

• 400 g fish fillet(s)
• 2 small onions
• 3 m.-large carrot(s)
• 1 bell pepper(s), red
• 2 small apples, sour
• some sultanas or raisins
• 2 tbsp lemon juice
• 350 ml broth
• 2 tbsp, leveled flour
• 2 tsp curry powder
• Salt
• some oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

light and healthy

Cut the fish into bite-sized pieces, drizzle with lemon juice, and add a little salt. Peel the onions and quarter them, leaving the bottom ends hanging together. Peel the carrots and slice them. Deseed and strip the peppers. Heat the oil in a pan. Sauté the onions until translucent, then add the carrots and sauté for two minutes, stirring occasionally. Meanwhile, peel, core, and dice the apples. Sprinkle the curry powder and flour over the vegetables, stir briefly, then add the stock. Bring the liquid to a boil briefly. Add the fish, diced apple, peppers, and sultanas or raisins. Reduce the heat, cover, and simmer gently for about 8 minutes, until the fish is cooked. Add a few cooked prawns, crab, or similar, if desired. Rice is a good side dish.