curry fish

Ingredients for 4 servings:

• 750 g pollock fillet(s)
• Salt
• ½ lemon(s), juice
• 1 onion(s)
• 2 apples
• 2 tbsp flour
• 3 tsp curry
• 2 tbsp butter or oil
• 250 ml sour cream
• 1 cube of meat broth
• 125 ml water (for meat stock cubes)

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the pollock fillet into cubes, season with salt, drizzle with the juice of 1/2 lemon, and let it simmer for about 10 minutes. Peel and core the onion and apples, then finely dice both. Mix the flour with 1 teaspoon of curry powder and toss the fish in it. Heat a pan over medium heat and add butter or oil. Fry the fish pieces until golden brown, then remove from the pan. Add the diced apples and onion to the frying fat and sauté with the lid on for about 5 minutes. Then add the remaining curry powder, sour cream, and meat broth, cook for about 2-3 minutes, and season to taste. Return the fish cubes to the sauce. Tip: Serve with rice as a side dish.