Fish curry

Ingredients for 4 servings:

• 300 g broccoli
• 4 carrots
• 2 onions
• ½ lemon(s)
• 400 g pollock fillet(s), frozen, thawed
• 200 g long grain rice
• 3 tbsp oil
• 2 tsp curry paste, green
• 400 ml coconut milk
• 450 ml vegetable stock
• 150 g peas, frozen
• 1 tsp sugar
• 15 g parsley, flat
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Clean the broccoli and divide it into florets. Peel the carrots, halve lengthwise if necessary, and cut into approximately 1 cm wide pieces. Peel and dice the onions. Squeeze the lemon. Pat the fish dry, cut into approximately 3 cm cubes, and season with salt all over. Cook the rice in salted water according to the package instructions. Heat the oil in a large pot and sauté the vegetables. Add the curry paste and sauté briefly. Pour in the coconut milk and stock. Cover and bring to a boil. Cook over medium heat for 5 minutes. Add the peas to the pot with the remaining vegetables and cook for 2 minutes. Season to taste with salt, sugar, 2-3 teaspoons of lemon juice, and curry paste, if using. Place the fish in the sauce, cover, and simmer over low heat for 6-8 minutes until cooked through. Wash the parsley, shake it dry, and roughly chop the leaves. Drain the rice and serve with the fish curry and parsley.