Pangasius fillet on vegetables

Ingredients for 2 servings:

• 300 g pangasius fillet(s), fresh or frozen
• 2 spring onions
• 200 g carrot(s)
• 100 g peas, frozen
• 1 garlic clove(s)
• 3 stalks of basil
• 150 g whole milk yogurt
• ½ tsp organic lemon peel
• 2 tsp oil
• 1 tsp curry powder
• ¼ tsp cayenne pepper
• Salt and pepper, white, from the mill
• 250 ml vegetable stock
• 150 g basmati rice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Defrost the pangasius fillets according to the package instructions. Clean and wash the spring onions and cut them into diagonal pieces. Peel and finely dice the garlic. Peel the carrots and cut them into very thin, diagonal slices. Pluck the basil leaves from the stems and cut them into fine strips. Mix the yogurt, grated lemon zest, and basil together, and season with salt. Prepare the rice according to the package instructions. First, fry the rice in a saucepan with a little butter, then add the liquid. Heat oil in a pan, sauté the carrots for about 4 minutes, add the curry and cayenne pepper, and cook briefly. Deglaze with vegetable stock. Cover and sauté for about 5 minutes. Then add the peas, spring onions, and garlic. Season with salt and pepper. Cut the fish into large pieces and add to the vegetables. Cook for another 3 minutes. Season the vegetables to taste. Serve with the yogurt and basmati rice.