loader image


Ingredients for
4 persons:


700 g Silgen catfish fillet with skin

1 small red onion

300 gr. Kale, plucked, washed, and roughly chopped

1 potato

1 carrot

1 parsnip about 200 gr

1 tsp curry powder spicy

0.5 tsp turmeric

0.5 tsp ground cumin

0.5 tsp ground coriander

1 piece of chili pepper to taste

100 ml coconut milk

150 ml vegetable broth or fish stock

Cut onions, potatoes, carrots and parsnips into small cubes, sauté together in a little olive oil, add spices and sauté briefly, add kale, deglaze with vegetable broth/fish stock and coconut milk, simmer on a low heat for approx. 15 minutes.


Season to taste with salt, sugar and possibly pepper.


In the meantime, portion the fish and season with salt and pepper. Fry in a pan with clarified butter on the skin side for 3 minutes, then turn over and fry for about 2 more minutes on a low heat.


Arrange in deep, preheated plates.


Duration: Approx. 30 min