Fish on a vegetable curry

Ingredients

  • 1 × Pak Choi
  • 1 × Carrot
  • 400g Potatoes (Drillinge)
  • 4g Vegetable Stock
  • 1 × Tikka Masala Paste
  • 1 × Spring Onion
  • 250ml Coconut Milk
  • 250g Cod

Method

  1. Boil some water in the kettle.

  2. Cut the unpeeled potatoes into 1 cm cubes. Peel the carrot and cut diagonally into 0.5 cm wide slices. Cut the white and green parts of the spring onions separately into fine rings. Wash pak choi. Remove leaves from the stalk, cut leaves and stalk into 0.5 cm wide strips. Prepare vegetable broth with the vegetable stock and 150 ml hot water.

  3. Add 4 tbsp flour in a deep plate. Season the hake with salt and pepper and turn in the flour.

  4. In a large saucepan heat 1 tbsp oil over medium heat, fry the potato cubes in it for 2 - 3 minutes. Then add the carrot slices and the white part of the spring onion and fry for another 2 - 3 minutes.

  5. Add tikka masala paste (attention: spicy!), Coconut milk and prepared vegetable stock to the vegetables in the pot and simmer for 12 - 13 minutes, until the sauce has reduced and thickened a little. When the cooking time is over, add pak choi.

  6. For the last 8 minutes of the curry cooking time in a large pan, heat 1 tbsp oil over medium heat and fry the hake in it for approx. 5 - 7 minutes.

  7. Spread the vegetable curry on plates, arrange the hake on top, sprinkle with green spring onion rings and enjoy.