Fish curry with rhubarb

Ingredients for 4 servings:

• 600 g fish fillet(s) (cod or haddock)
• ½ lemon(s), juice
• 1 large onion(s), chopped
• 1 clove(s) garlic
• 300 g rhubarb
• 2 tbsp soybean oil
• 2 tbsp curry powder
• 375 ml vegetable broth
• 100 g cream
• 1 bunch parsley, flat
• ½ tsp sugar
• Salt and pepper, white

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Rinse the fish, pat dry, and cut into bite-sized cubes. Drizzle with ¾ of the lemon juice. Season with salt and pepper, cover, and chill. Clean and peel the rhubarb, then cut into 1 cm pieces. Heat oil in a wide saucepan and fry the chopped onion over low heat. Peel the garlic and press it into the onion. Add the rhubarb and sauté for about 3 minutes, then sprinkle with curry powder and sugar. Pour in the vegetable stock and season with salt, pepper, and the remaining lemon juice. Stir in the cream, bring to a boil, and simmer uncovered for about 10 minutes. Wash the parsley, shake dry, pick off the leaves, and chop. Add the fish cubes to the sauce and simmer over low heat for about 5 minutes until cooked through. Season again and sprinkle with parsley. Serve with rice.