Fish curry with spinach and sugar snap peas

Ingredients for 6 servings:

• 500 g carrot(s)
• 5 shallots
• 150 ml white wine
• 400 ml vegetable stock
• 500 ml coconut milk
• 2 g pieces of ginger
• 1 tbsp honey
• 2 tbsp curry
• 2 tsp curry paste
• 200 g celery
• 200 g sugar snap peas
• 500 g spinach
• 300 g mixed seafood
• 800 g fish fillet(s) (salmon, redfish, pollock, etc.)
• 5 garlic cloves
• some salt and pepper
• some chili
• 100 ml orange juice, preferably freshly squeezed
• 1 lemon(s), juice or lemon concentrate
• some olive oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Cut the carrots, celery, and celery into bite-sized pieces. Finely chop the shallots, ginger, and garlic. Halve the snow peas. Cut the fish fillets into bite-sized pieces and season with salt and pepper. Sauté the shallots in a little olive oil over medium heat. When translucent, add the carrots and celery and fry for about 3 minutes. Add the garlic and ginger and fry for another 3 minutes. Add the honey and fry for another minute, turning the vegetables occasionally. Deglaze with white wine. Add the vegetable stock, curry powder, orange juice, and lemon juice. Cook the vegetables until soft, about 10 to 15 minutes (depending on thickness). Remove the pot from the heat. Add the coconut milk and puree everything with a blender. Bring the liquid in the pot to a boil briefly and then remove from the heat. Add the spinach, snow peas, fish fillets, seafood, and curry paste and stir gently. Let the ingredients rest in the pot for 10 minutes to cook gently. Then bring the fish curry to a boil briefly and season with salt, pepper, and chili. Enjoy!