brinjals (small Indian aubergins) or 1 large aubergine
of green beans
of Indian curry paste, mild
fresh coriander leaves
preparation time approx. 30 Min.
Cut the vegetables into small pieces, fry them in oil and steam them for 10 minutes. Stir the curry paste and let everything cook briefly. Add cream and tomatoes. Let everything still cook for a few minutes, season afterwards possibly.
Bone the cod, cut it in bite-sized pieces. Salt it a bit. Let the codfish simmer in the hot sauce for about 7-10 minutes until it is done. Put the coriander leaves over it.
Sprinkle the Indian Delight Naan breads with some oil, heat them in the preheated oven (200 ° C) for 4-5 minutes and serve them with the fish curry.