Fish curry

Ingredients for 4 servings:

• 800 g fish fillet(s)
• 1 lemon(s), juice
• 1 pinch of salt
• 250 ml water
• 40 g butter
• 2 tbsp curry powder
• 40 g flour
• 250 ml meat broth, hot
• 5 tomatoes or 1 can of tomatoes, approx. 400 g
• 200 g scampi
• 4 tbsp cream
• 1 pinch(s) of sugar
• some pepper, white or black

Instructions

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

simple and very tasty

Rinse the fish fillets under running water. Pat dry with kitchen paper. Drizzle with lemon juice, season with salt, and simmer in boiling water with the lid on for about 7 minutes. Drain, reserving the stock. Dice the fish and keep warm. Peel the tomatoes and dice the flesh. Heat the butter in a saucepan, stir in the curry and flour. Stir in the remaining hot fish stock. Then add the hot meat stock. Now add the fish cubes. Also add the peeled and diced tomatoes and the scampi. Heat through, remove from the heat, and stir in the cream. Season to taste with salt, sugar, pepper, and lemon juice, if desired, and serve.