Fish Curry with Vegetables – Fruity

Rinse pollock fillet and sprinkle with juice of one lemon. Clean and rinse the leeks and carrots. Cut carrots into slices, leek into pieces about two centimeters.

Peel and dice onion and sauté in hot fat until translucent. Add prepared vegetables and clear soup and sauté for about five minutes.

Fold in curry and crème fraîche and bind the vegetables with sauce thickener. Add mango chutney or grated apple and season with salt and freshly ground pepper.

Cut fish into pieces of about three cm, season with salt and add to the vegetable form. Cook for about five minutes.

Add a few parsley leaves if desired.

Serve with long grain rice.

Our tip: Use young, tender carrots!

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