2 tbsp coconut oil
700 g fillet of white fish (we used skrei)
2 cloves of garlic
4 red onions
1 bunch carrots
2 cardamom pods, green
1 tsp cumin
1 tsp. curry powder
2 tsp sweet paprika
1 tsp turmeric
4 dried Kaffir lime leaves
2 fennel bulbs with green (approx. 400 g)
400 ml can of coconut milk
200 ml vegetable stock or fish stock
1 bunch flat-leaf parsley
HOW TO MAKE IT
- Cook the lentils in boiling water until al dente according to the package instructions. Drain, rinse with cold water and season with salt and pepper.
- Wash and pat the skrei dry. Cut into pieces of about 4 cm. Rinse the lime with hot water and cut into quarters.
- Peel the garlic and onions and chop or quarter them coarsely.
- Heat the coconut oil in the cocotte and sauté the onions for 10 minutes. Then add the garlic and deglaze with the coconut milk and simmer for 15 minutes at medium heat. Then add the fish stock, season with the crushed cardamom pods, turmeric, paprika, salt and pepper and simmer for another 15 minutes.
- Peel the carrots and cut them into bite-sized pieces. Wash the fennel as well and cut into slices. Now add the vegetables to the curry.
- Put the fish fillets together with the kaffir lime leaves and the lime quarters into the steamer. Close with the lid of the cocotte. Cook over medium heat for 15 minutes.
- In the meantime, cook the rice and cut the baguette. Wash and finely chop the parsley. Before serving, add the saffron threads to the curry and season to taste. Add the cooked lentils to the curry just before serving. Serve with the rice, baguette and parsley.