480 g firm fish fillet – rufan or pollock
1-2 tablespoons olive oil
100 g celery, finely chopped
1 half onion, finely chopped
2 garlic cloves, finely chopped
200 g beluga lentils
some vermouth to unglaze
600 ml light fish stock or water
300 g canned cherry tomatoes
1 tablespoon yellow or green curry paste, green is hotter!
2 tablespoons coriander, finely chopped
200 ml coconut milk
2-3 tablespoons of fish sauce or 1 tablespoon of salt
1 tablespoon sweet soy sauce or soy sauce plus sugar
1-2 tablespoons of soy sauce
1 tablespoon lemon juice
120 g cherry tomatoes, fresh, halved
some sesame oil
coriander for decoration
For the lentils, heat a medium saucepan, add the oil and sauté the onion and celery for about 3 minutes, stirring occasionally.
Add the garlic and sauté for another two minutes, stirring constantly. Mix the lentils and continue beating for a minute. Drizzle with the vermouth and wait for the alcohol to evaporate.
Pour the stock or water, boil and cook the lentils. They should retain a slight bite.
Just before the end of cooking time, mix the tomatoes, the curry paste, the coconut milk, the spicy sauces, the lemon juice and the chopped coriander.
Bring to a boil once, then reduce the heat, cut the fish into bite pieces, add and gently boil!
Serve the lentil fish curry with the halved cherry tomatoes and some coriander. Pour some sesame oil on top.
Corinne’s advice: If you increase the amount of liquid (coconut milk / broth) it becomes soup!