John Myers
Ingredients for 3 servings:
- 300 g fish fillet(s) (e.g. zander or redfish)
- 2 medium-sized bell peppers, red
- 1 small green bell pepper(s) (very small)
- ½ can of corn (approx. 160 g)
- 70 g peas
- ½ m.-sized lemon(s), the juice
- 400 g mushrooms
- 1 m.-sized onion(s)
- 2 small garlic cloves
- 2 tbsp curry powder (heaped tbsp)
- Salt and pepper, a little ginger
- Cornstarch for thickening
- Paprika powder
- vegetable broth
- Parsley
- a little ginger
- 2 glasses of water
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
First, cut the fish into large or fine cubes, as needed, and let it marinate in the lemon juice for at least 30 minutes. Then, fry the finely chopped garlic cloves and onion in hot oil. Add a pinch of curry powder. Add the sliced mushrooms. Season everything with salt and pepper. Once the mushrooms have shrunk slightly, add the diced bell peppers. Then add the corn and fry everything thoroughly. Season with 1 tablespoon of curry powder, then deglaze with two glasses of water and simmer for about 20 minutes. Finally, add the peas. Season everything well with the remaining spices, bring to a boil, and thicken with cornstarch. Now add the fish pieces (do not boil any longer!) and heat for about 10 minutes to ensure they are cooked through. Finally, add the parsley. Serve with basmati rice and salad.
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