Indian fish curry

Ingredients for 1 servings:

• 200 g vegetables, e.g. carrots, zucchini, peppers
• 150 g potatoes, mainly waxy
• 100 g fish fillet(s), e.g. pollock or cod or shrimp
• 2 stalks of coriander, and some for garnishing
• 25 g curry paste, yellow, from the Asian store
• 200 ml coconut milk, reduced fat
• 100 ml vegetable stock
• 1 shallot(s)
• 1 garlic clove(s)
• 1 tsp fish sauce
• some chili salt
• 40 g wholegrain rice (Basmati)

Instructions

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

For Meta-Type Gamma

Wash the vegetables and peel the carrots and potatoes. Cut all vegetables into bite-sized pieces. Rinse the fish or shrimp under running water, pat dry, and cut the fish into bite-sized pieces. Finely chop the fresh coriander, including the stalks. Heat a pot and stir in the curry paste with 4-5 tablespoons of coconut milk. Add the chopped shallots and garlic to the paste and simmer. After a few minutes, add the potatoes and about 100 ml of coconut milk. Let everything boil for 3-4 minutes. Add the remaining vegetables and simmer for another 2-3 minutes, stirring continuously. Add the remaining coconut milk and vegetable stock. Cover and simmer over low heat for about 15 minutes. Meanwhile, prepare the rice according to the package instructions. Add the fish cubes and finely chopped coriander to the pot. Let the fish simmer for another 8-10 minutes until cooked through. Season with fish sauce and chili salt. Serve the fish curry with basmati rice and fresh coriander, if desired. Approx. 560 kcal per serving.