Fish curry with vegetables and mushrooms

Ingredients for 4 servings:

• 300 g redfish fillet(s) or other firm-fleshed fish fillets (e.g. cod, monkfish, salmon)
• 150 g shrimp(s)
• 1 onion(s)
• 150 g zucchini
• 200 g mushrooms
• 1 red bell pepper(s)
• 4 tbsp oil
• 100 ml orange juice
• 100 ml coconut milk
• 100 ml vegetable stock
• 1 tbsp desiccated coconut
• 1 tbsp curry powder
• 1 tbsp tomato paste
• 250 g rice
• salt water
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the fish fillet, pat dry, and cut into cubes. Rinse the prawns and pat dry. Peel the onion, halve, and cut into fine strips. Wash and trim the zucchini, halve lengthwise, and cut into slices about 1/2 cm thick. Trim, grate, and halve or quarter the mushrooms. Wash, halve, trim, and cut the bell peppers into pieces. Fry the fish and prawns in a pan in hot oil for about 3 minutes. Season with salt and pepper, and remove from the pan. Sauté the vegetables in the drippings. Deglaze with orange juice, coconut milk, and stock. Stir in the desiccated coconut, curry powder, and tomato paste. Cook the vegetables over medium heat for about 5 minutes. Cook the rice in salted water as usual and drain. Stir the fish and prawns into the vegetables. Serve on plates with the rice.