Paprika fish curry

Ingredients for 4 servings:

• 500 g redfish fillet(s)
• 1 bell pepper(s), red
• 1 bunch of spring onions
• 1 tbsp peanut oil
• 400 ml coconut milk
• 1 tbsp curry paste, red
• 2 cm ginger root
• 2 tbsp fish paste
• 1 tbsp maple syrup, alternatively sugar
• 1 tbsp lime juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 22 minutes

with red curry paste

Cut the redfish fillet into approximately 2 cm strips. Wash and trim the bell pepper and spring onions, then cut them into small pieces or small rings. Heat the oil in a pan and stir in the coconut milk, curry paste, fish paste, maple syrup, and lime juice. Peel and grate the ginger. Add the bell pepper and spring onions and bring to a boil. Add the fish and simmer with the lid on for about 7 minutes. Serve with rice or baguette.