Salmon and cod in curry sauce

As I have already written, especially my older son loves curry in every imaginable form. With fish, however, he is rather reserved, so that I got the idea to take away his "fear" of fish and its bones by serving the fish in a curry sauce.

Thereby, one has to consider that one uses a fish that holds together during the cooking respectively steaming.

Finding the right fish

Don't combine sea fish with freshwater fish

In this case I chose a Scottish Atlantic salmon from a farm and combined it with a wonderful cod fillet. This one also comes from a similar corner of the world. Combining sea fish and freshwater fish is not the best idea, but hey, everybody can do it his way.

Own paste versus bought paste

As for the curry, I have to admit that I used a Thai curry paste here and did not make my own paste. It does not mean that there are not good curry mixtures to buy. In fact, there's excellent paste. As with many things, trial and error applies here.

Does every curry need coconut milk? No!

However, to get the beautiful yellow colour I used additional turmeric. Also note that no coconut milk is used in this recipe. The sweet cream rounds off the taste better and leaves the focus on the curry and fish.

Of course, this recipe is also gluten-free.

Ingredients

for 6 persons

1.2 kg fish fillet (without skin and bones) - in this case 600 g of salmon and cod each

1 red pepper

750 ml vegetable stock (or chicken stock)

250 ml half cream

4 tablespoons curry paste

2 teaspoons turmeric

3 teaspoons of sugar

Cornstarch

salt, pepper

vegetable oil

Preparation

Cut the fish into bite-sized pieces.

Cut the red pepper into small pieces.

Heat a little oil in a large frying pan and fry the curry paste so that the flavours can develop. Add the curcuma and the sugar.

Depending on the desired degree of sharpness, you can add more curry paste (makes things hotter) or a little more sugar (makes things milder). Add the red pepper pieces to the sauce.

Let the sauce simmer lightly for about 5 minutes with the lid closed.

Turn the heat down further and carefully put the fish into the sauce and close the pan with the lid. The fish is now gently cooked in the sauce.

After about 5 to 8 minutes (depending on the size of the fish pieces) the fish is cooked.

Add the cream to the sauce and raise the temperature a bit. Mix the sauce with the cornstarch until the desired consistency is reached.