Turnip fish curry

Ingredients for 2 servings:

• 80 g leek
• 80 g carrot(s)
• 1 bunch of turnips (3 – 4 pieces)
• 1 clove(s) garlic
• 50 g celery
• 1 tbsp rapeseed oil
• 2 tbsp curry or less, as desired
• 200 ml water or broth
• 100 ml cream
• 2 fish fillets
• 1 tbsp vegetable oil
• 80 ml water
• 1 tsp cornstarch
• salt and pepper
• chili
• 1 dashes lime juice, freshly squeezed
• 1 pinch(s) of cane sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Wash the turnips, quarter them, and slice them. Trim the leek and slice them into rings. Peel and finely dice the carrot and celery. Sauté the vegetables in oil, add the curry, sautéing if desired, then pour in the water. Simmer for 12-20 minutes, until the mixture reaches the desired tenderness. Meanwhile, prepare the fish fillets and sauté them in oil. Then, chop them up and add them to the curry. Add the cream. Thicken with the cornstarch by whisking the water with the cornstarch until smooth and stirring. Simmer briefly (it needs to boil thoroughly), then season to taste with salt, pepper, curry powder, chili, lime juice, and cane sugar.