Fine fish and vegetable curry
Quick lunch? In just 25 minutes you can conjure up the colorful fish and vegetable curry! Crunchy vegetables, creamy coconut milk and pollock make this dish a real eye-catcher.
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- Preparation time: 25 min.
- Level: easy
Ingredients
For 4 Persons
1 Onion
2 Garlic
3 Carrots
1 Courgette
1 red bell pepper
1 tbsp OIL
Salt
Pepper
2 tbsp Curry
200 ml Vegetable broth
1 can Coconut milk
2 Organic limes
500 g Pollock fillet
Possibly. Thai basil for garnish
Preparation
1
Peel the onion and garlic. Cut the onion into wedges. Chop the garlic. Peel the carrots, cut into slices. Wash and chop the zucchini. Quarter the peppers, remove the seeds, wash and dice. Heat the oil. Sauté the onion and garlic in it. Add the carrots, zucchini and paprika, sauté. Season with salt, pepper and curry. Pour in the broth and coconut milk, bring to the boil and simmer for about 10 minutes.
2
Wash the limes, cut in half. Squeeze one half. Cut the rest into wedges. Rinse the fish, dice. Drizzle with lime juice and fold into the vegetables. Let the fish simmer in it for 5-6 minutes. Season the curry to taste, serve, garnish if necessary.
Nutritional values: Per person
296 kcal
16 g protein
16 g fat
18 g carbohydrates
For 4 Persons
1 Onion
2 Garlic
3 Carrots
1 Courgette
1 red bell pepper
1 tbsp OIL
Salt
Pepper
2 tbsp Curry
200 ml Vegetable broth
1 can Coconut milk
2 Organic limes
500 g Pollock fillet
Possibly. Thai basil for garnish
Preparation
1
Peel the onion and garlic. Cut the onion into wedges. Chop the garlic. Peel the carrots, cut into slices. Wash and chop the zucchini. Quarter the peppers, remove the seeds, wash and dice. Heat the oil. Sauté the onion and garlic in it. Add the carrots, zucchini and paprika, sauté. Season with salt, pepper and curry. Pour in the broth and coconut milk, bring to the boil and simmer for about 10 minutes.
2
Wash the limes, cut in half. Squeeze one half. Cut the rest into wedges. Rinse the fish, dice. Drizzle with lime juice and fold into the vegetables. Let the fish simmer in it for 5-6 minutes. Season the curry to taste, serve, garnish if necessary.
Nutritional values: Per person
296 kcal
16 g protein
16 g fat
18 g carbohydrates
A fragrant and flavorful dish, Fine Fish and Vegetable Curry combines tender white fish fillets with a medley of colorful vegetables, all simmered in a rich coconut curry sauce. This quick and easy recipe delivers a satisfying blend of spices and textures, ideal for a wholesome weeknight dinner or a light yet comforting weekend meal.
🔸 Alternative Descriptions
🔸 Serving Ideas
🔸 Vegetable Ideas to Include
🔸 Fish Suggestions
🔸 Spice & Flavor Options
- Fresh, light, and bursting with flavor – this fish and veggie curry brings together the best of coastal cuisine in under 30 minutes.
- A nutrient-packed curry that’s gentle on spice but bold in taste—perfect for family dinners or healthy meal prep.
- Succulent fish, soft vegetables, and creamy coconut milk create a curry that’s as comforting as it is nourishing.
- Enjoy a tropical twist on classic curry with this fish and vegetable medley, full of flavor and goodness.
- A quick-cook curry delight for seafood lovers—balanced, beautiful, and brimming with veggies.
🔸 Serving Ideas
- Serve with steamed jasmine rice, quinoa, or coconut-infused basmati.
- Pair with naan or flatbread for scooping up every last bit of curry sauce.
- Garnish with fresh cilantro, lime wedges, and thinly sliced red chili for an extra kick.
- Add a dollop of Greek yogurt or mango chutney on the side.
🔸 Vegetable Ideas to Include
- Bell peppers (red, yellow, green)
- Baby spinach or kale (stirred in at the end)
- Zucchini or eggplant (cubed)
- Carrots (thinly sliced or julienned)
- Green beans or snow peas
- Sweet potatoes (pre-cooked or parboiled)
🔸 Fish Suggestions
- Cod
- Haddock
- Tilapia
- Halibut
- Salmon (for a richer twist)
🔸 Spice & Flavor Options
- Curry powder or paste (yellow, red, or green)
- Ground turmeric, coriander, and cumin
- Fresh ginger and garlic
- Coconut milk or cream
- Optional heat: chili flakes, cayenne, or fresh Thai chilies