Thai cucumber curry with cod

Ingredients for 2 servings:

• 300 g cod fillet(s), ready to cook
• 360 g cucumber(s), about 600 g before preparation
• 2 tbsp sesame oil or rapeseed oil
• 150 g onion(s)
• 2 tsp, heaped Thai curry powder
• ½ tsp turmeric powder
• 130 g coconut milk
• 130 g vegetable stock
• 1 tbsp brown sugar
• 2 tbsp Asian fish sauce
• 2 tbsp lime juice or lemon juice
• 1 tsp lime zest or lemon zest
• Salt and pepper, freshly ground
• some sauce thickener
• 2 tbsp chives, for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

also works with other types of fish

Cut the fish fillet into approximately 1 cm cubes. Peel and deseed the cucumbers, and cut them into the same size. Slice the peeled onions and fry them in oil over medium heat until golden brown. Briefly fry the curry and turmeric powder with the onions. Deglaze everything with coconut milk and stock, bring to a boil, and thicken with a little sauce thickener. Season the sauce with sugar, fish sauce, lime juice, lime zest, salt, and pepper. Add the cucumber pieces and cook for about 4-5 minutes. Then stir in the fish and simmer gently for another 5 minutes. Serve the dish with rice and sprinkle with chives.