Fish curry
This creamy fish curry with soft spices and fresh vegetables is beautifully complemented by the fruity and floral notes of the alcohol-free white wine from Giesen Pinot Gris . The apple and pear notes of this New Zealand wine give the curry a fresh twist and form a nice contrast with the warm flavors of the curry. A surprisingly tasty combination for a special dinner!
Ingredients
- 200 grams firm white fish (such as cod or haddock), cut into cubes
- 1 tablespoon olive oil or coconut oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon curry paste (mild or medium, to taste)
- 200 ml coconut milk
- 1 red pepper, in strips
- 100 grams of spinach
- Juice of half a lime
- Salt and pepper to taste
- Fresh coriander, finely chopped, for garnish
Preparation method
- Heat the oil in a pan and fry the onion and garlic until translucent.
- Stir the curry paste through the onion and garlic and fry briefly to release the flavors.
- Add the coconut milk and bring to a gentle boil. Add the pepper strips and let the curry simmer for a few minutes until the peppers start to soften.
- Add the fish cubes and spinach to the curry. Let it simmer for another 5-7 minutes until the fish is cooked and the spinach has shrunk. Season with salt, pepper and lime juice.
