in Recipes

Fish curry with asparagus and mandarin orange

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Ingredients for 3 servings:

  • 750 g fish fillet(s), e.g. ling, cod, pollock
  • salt and pepper
  • 2 tbsp oil
  • 1 lemon(s), untreated
  • 1 can of soup (asparagus cream)
  • 1 can/n tangerine(s)
  • Curry, spicy Indian

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Quick and easy

Rinse the fish, pat dry, and cut into fairly small cubes. Season and fry in hot oil. Add the grated lemon zest, 2 tablespoons of lemon juice, and the asparagus cream soup. Drain the mandarin oranges and add them to the fish. Cook for about 5 minutes. Season with salt, pepper, and curry powder, adding a little of the mandarin orange juice if desired. Serve with 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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