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 of 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!
Fish curry

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 bell pepper, cut into strips
  • 100 grams spinach
  • Juice of half a lime
  • Salt and pepper to taste
  • Fresh cilantro, finely chopped, for garnish

Bring directly

Giesen - New Zealand Pinot Gris

Giesen - New Zealand Pinot Gris

€11,99

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    Let's make this cocktail

  • 1

    Heat the oil in a pan and sauté the onion and garlic until they are translucent.

  • 2

    Stir the curry paste into the onion and garlic and cook briefly to release the flavors.

  • 3

    Add the coconut milk and bring it to a gentle boil. Add the bell pepper strips and let the curry simmer for a few minutes until the pepper starts to soften.

  • 4

    Add the fish cubes and spinach to the curry. Let it simmer for another 5-7 minutes until the fish is cooked through and the spinach has wilted. Season with salt, pepper, and lime juice.

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