Curry fish with pineapple

Ingredients

750 g cod fillet
1 can of pineapple (in pieces)
4 - 5 Tbsp flour
2 tsp curry powder
1 tsp salt
1 tsp paprika powder
1 tsp pepper
1 tsp instant vegetable broth
1 diced onion
3 carrots
250 ml cream


Preparation

Mix the flour with the curry powder, salt, paprika, pepper and instant vegetable stock powder. Set aside about 1/3 of the mixture.

Heat oil in a large pan.

Cut the cod fillet into strips and roll the fish in the flour and spice mixture. Then fry in the pan on both sides.

Then put the fried fish pieces aside on a plate and fry the diced onion and the peeled, thinly sliced ​​carrots in the hot oil in the pan until the carrots are soft.

Put the pineapple and the pineapple juice from the can into the pan, then add the cream and thicken with the remaining flour.

Add the fish pieces to the sauce and let them steep briefly.

This curry fish is traditionally served with rice and salad.

[Translated from here.]