Fish curry with rhubarb

Ingredients for 4 servings:

• 600 g fish fillet(s) (cod or cod)
• ½ lemon(s), the juice
• Salt
• Pepper, freshly ground
• 1 large onion(s)
• 2 tbsp oil
• 1 garlic clove(s)
• 300 g rhubarb
• 2 tbsp curry powder
• ½ tsp sugar
• 375 ml vegetable broth
• 100 g cream
• 1 bunch of parsley

Instructions

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

light and delicious

Rinse the fish, pat dry, and cut into bite-sized pieces. Drizzle with about three-quarters of the lemon juice. Season with salt and pepper, and cover and chill. Peel and finely chop the onion. Heat the oil in a wide saucepan and fry the onion over low heat. Peel and press the garlic into the pan. Trim and remove the strings from the rhubarb, then cut into pieces about 1 cm wide. Add it to the onion and fry for about 3 minutes. Then sprinkle everything with the curry powder and sugar and add the vegetable stock. Season with salt, pepper, and the remaining lemon juice. Stir in the cream, bring to a boil once, and then simmer uncovered for about 10 minutes. Wash the parsley and shake dry. Finely chop the leaves. Add the fish cubes to the sauce and cook over low heat for about 5 minutes. Season again with salt and pepper and sprinkle with the parsley before serving. Serve with brown rice (possibly sprinkled with almond flakes) or simply fine potatoes.