Clean the cod fillets well and remove the bones. Salt the fillets about 30 minutes before cooking. Tip: It is best to salt the fillets 24 hours before preparation, this will keep the meat firmer during roasting.
Thoroughly clean the kale carriage and tear into bite-sized pieces. Blanch in boiling water for about 3-4 minutes. Rinse the kale in ice water, squeeze the liquid and set aside. Peel the carrot, parsley root, parsnip and shallot and cut into small pieces or cubes. Wash the citrus fruits, grate the peel and squeeze the juice.
Heat olive oil in a Dutch oven or deep frying pan and sauté the root vegetables and shallots. Add the curry paste and mix with the vegetables. Choose curry paste according to taste or degree of spice. In the trade are usually the three color variants yellow, red and green. Yellow is quite mild, red is temperate and green is something for lovers of very hot food.
Add coconut milk and broth. Pour the lemon and orange juice and place the kaffir lime leaves in the beer. Add a little salt, sweeten with honey and cook for 10 minutes. Add the kale and mix with the other ingredients. Let the curry boil for another 10 minutes. Peel the coriander leaves from the stems, setting aside a few for decoration.
Heat the olive oil in a pan and fry the fish fillets on the skin side until only the top of the meat is translucent. Turn and prick briefly at the meat side. During frying, pour the olive oil from the pan over the fillets with a spoon. Put sesame seeds in a pan and roast briefly without fat.
Place the curry on plates and place 1 fried fish fillet on each. Sprinkle with roasted sesame seeds and garnish with coriander leaves.