Preparation
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1First, let the fish fillet thaw, wash it under running water and pat it dry. Then drizzle the fish fillet with lime juice.
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2Peel off the onion and garlic and cut both into fine cubes. After cleaning, cut the spring onions and peppers into rings or small pieces.
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3Now heat Biskin® in a pan and sauté the onion and garlic cubes in it. Add the spices and roast them. Now add the spring onion rings and pepper pieces and cook until al dente. Then pour coconut milk over the vegetables.
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4Now cut the fish fillet into bite-sized pieces and add it to the sauce together with the finely chopped pineapple pieces and raisins. Let everything steep for about 10 minutes. Now add the Kölln flakes while stirring. Finally, season the curry generously with salt and serve it with roasted cashews and rice. Preparation time: approx. 35 minutes
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5If you don't like raisins, choose a nutty version with sliced and roasted almonds.
Author: Peter Kölln
Photographer: Studio Holz/Michael Holz
Ingredients
Serving(s)
1
Ingredients for 4 servings
800 G
Frozen fish fillet
0 Juice from one
Lime
1
Onion
1
clove of garlic
1 Federal
Spring onion
1
red pepper
1
yellow peppers
2 EL
Biskin® vegetable oil
2 TL
turmeric
1 TL
Chili powder
1 Ms
coriander
1 can
Coconut milk
2 slices
pineapple
2 EL
Raisins
4 EL
Kölln Instant Oat Flakes
0
Salt
50 G
roasted cashew nut
