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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
