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Fish curry

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Ingredients for 4 servings:

  • 2 onions
  • 2 small zucchini
  • 1 eggplant(s)
  • 1 handful of green beans, frozen
  • 2 tbsp oil, for frying
  • 8 tsp curry paste, Indian, e.g. korma, tikka or similar.
  • 4 tbsp sour cream
  • 2 cans of tomatoes, chopped
  • 600 g fish, low-fat, firm

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the vegetables, preferably in two batches, then add them all to the wok. Stir in the curry paste and continue to fry briefly. Stir in the sour cream, add the tomatoes, season with curry powder and salt, and simmer for a while. Cut the fish into bite-sized pieces and add them to the sauce. Let it cook for 5-10 minutes. Serve with basmati rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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