Indian curry fish with spicy zucchini

Ingredients

• 1 × Sweet Potato
• 3 × Carrot
• 250g Cod
• 2g Madras Curry Powder
• 1 × Garlic Clove
• 1 × Lemon
• 1 × Courgette
• 1 × Chilli Pepper
• 100g Joghurt
• 1 × Spring Onion

Method

1. Preheat the oven to 200 ° C top / bottom heat (180 ° C convection). Heat plenty of salted water into a large saucepan.

2. Peel and finely chop garlic. Halve the chilli lengthways, remove the seeds and finely chop the chilli halves (attention: spicy!). Cut the white and green parts of the spring onions separately into fine rings. Cut the ends of the courgette and cut the courgette into 1 cm wide slices. Peel the sweet potato and carrots and cut both into large pieces.

3. Carefully rub the fish on both sides with the spice mixture, a little salt and pepper on a flat plate.

4. Add courgette, garlic, chilli and white part of the spring onion with 1 tbsp oil, and salt & pepper in a baking dish and bake in the oven for 20-25 minutes.

5. Put the sweet potato and carrot in the large saucepan and simmer for 15 minutes until tender.

6. Cut the lemon into 6 wedges. In a small bowl, mix the cream yoghurt with the juice from 1 - 2 lemon wedges and season with salt and pepper.

7. Heat 1 tbsp oil in a large pan and fry the marinated fish on the skin side for 2 - 3 minutes, then turn and fry for another 2 - 3 minutes, until the fish is golden brown and no longer translucent.

8. At the end of the cooking time, drain the sweet potato and carrot pieces through a sieve, collecting some of the cooking water and putting the vegetables back into the pot. Use a potato masher to mash. Stir in 1 tbsp of the dip and season the puree with salt and pepper. Keep warm if necessary.

9. Spread the sweet potato and carrot puree and courgette on plates. Serve the fish, lemon wedges and dip. Garnish with the green spring onion rings.