Photo: Curry Wärchstatt  
Fish

Green Basil Curry with Fish and Cauliflower

Portions2 peopleChangeTiming 45 minsView
Ingredients12 IngredientsViewSwitzerland11 % localView
  • 0.5  cauliflower
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    Foodsave tip

    Cauliflower stems and other parts left over after cutting off the florets are ideal for soups. Check out our cauliflower soup recipes for ideas.

    Cauliflower soup recipes
  • 150  grams champignons
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  • 2  decilitres coconut milk
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  • 1  courgette
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  • 50  grams Curry Wärchstatt Thai Green Basil Curry Paste
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    This ingredient is currently produced in Switzerland but consists (partially) of ingredients from abroad
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    Product info

    The typical flavours of Thailand and the sweet note of Thai basil combined into a spicy green curry paste

  • 2  grams fresh coriander
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  • 1  centimetre fresh ginger
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  • 300  grams fresh pike filets
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  • 1  lime
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  • 2  tablespoons lime juice
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  • 1  pepper
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  • 2  tablespoons sunflower oil
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Clean 300 grams fresh pike filets and lay them out on a plate
Peel 1 centimetre fresh ginger and cut it finely
Wash 2 grams fresh coriander and cut it finely
Add 2 tablespoons lime juice, the fresh coriander and the fresh ginger to a small bowl and mix them well
Preheat the oven to 220 degrees Celsius
Drip the lime marinade over the fish filets and let them marinate for about 20 minutes
Wash 0.5 cauliflower, cut off the leaves and the stem and grate the cauliflower into a large bowl
Wash 1 courgette, 1 pepper and 150 grams champignons and cut them into pieces of around 3 cm
Cut 1 lime into thin slices and line a baking dish with the lime slices
Put the marinated fish onto the lime slices and bake it in the pre-heated oven at 220 degrees Celsius for 15 minutes
Add 1 tablespoon sunflower oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add 50 grams Curry Wärchstatt Thai Green Basil Curry Paste to the frying pan and sauté it for about 2 minutes while stirring regularly
Add 2 decilitres coconut milk, the courgette, pepper and champignons to the frying pan and simmer all of it for about 8 minutes
Add 1 tablespoon sunflower oil to a small frying pan and heat up over medium heat until the oil is hot
Add the grated cauliflower to the frying pan and fry it for about 4 minutes while stirring constantly
Serve the vegetables curry with the baked fish and the cauliflower rice on plates
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Green Basil Curry with Fish and Cauliflower

Curry Wärchstatt

Black plate with fish, vegetables and cauliflower rice on a wooden table
Timing 45 mins
Portions2 people
Ingredients12 Ingredients

Ingredients

  • 0.5  cauliflower
  • 150  grams champignons
  • 2  decilitres coconut milk
  • 1  courgette
  • 50  grams Curry Wärchstatt Thai Green Basil Curry Paste
  • 2  grams fresh coriander
  • 1  centimetre fresh ginger
  • 300  grams fresh pike filets
  • 1  lime
  • 2  tablespoons lime juice
  • 1  pepper
  • 2  tablespoons sunflower oil

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Tools

  • 1 small frying pan
  • 1 medium-sized frying pan
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 grater
  • 1 large bowl
  • 1 small bowl
  • 1 baking dish

Green Basil Curry with Fish and Cauliflower

Curry Wärchstatt

Instructions

Clean 300 grams fresh pike filets and lay them out on a plate
Peel 1 centimetre fresh ginger and cut it finely
Wash 2 grams fresh coriander and cut it finely
Add 2 tablespoons lime juice, the fresh coriander and the fresh ginger to a small bowl and mix them well
Preheat the oven to 220 degrees Celsius
Drip the lime marinade over the fish filets and let them marinate for about 20 minutes
Wash 0.5 cauliflower, cut off the leaves and the stem and grate the cauliflower into a large bowl
Wash 1 courgette, 1 pepper and 150 grams champignons and cut them into pieces of around 3 cm
Cut 1 lime into thin slices and line a baking dish with the lime slices
Put the marinated fish onto the lime slices and bake it in the pre-heated oven at 220 degrees Celsius for 15 minutes
Add 1 tablespoon sunflower oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add 50 grams Curry Wärchstatt Thai Green Basil Curry Paste to the frying pan and sauté it for about 2 minutes while stirring regularly
Add 2 decilitres coconut milk, the courgette, pepper and champignons to the frying pan and simmer all of it for about 8 minutes
Add 1 tablespoon sunflower oil to a small frying pan and heat up over medium heat until the oil is hot
Add the grated cauliflower to the frying pan and fry it for about 4 minutes while stirring constantly
Serve the vegetables curry with the baked fish and the cauliflower rice on plates