for 4 people

Curry

1 tbsp	coconut oil
3	onions, cut into strips
5 dl	coconut milk
½ dl	fish sauce
1 dl	water
1 tbsp	turmeric
½ tbsp	sweet paprika

Asparagus

500 g	green asparagus, lower third peeled, cut into pieces approx. 4 cm long
400 g	turbot fillets, cut into strips approx. 2 cm wide

To serve

3 tbsp	sweet chilli sauce
½ bunch	dill, torn into pieces

How it's done

Curry

Heat the oil in a pan. Add the onions, sauté for approx. 10 mins. Place the onions and coconut milk in a measuring cup along with all the other ingredients up to and including the paprika, puree, pour into the same pan, bring to the boil.

Asparagus

Add the asparagus, reduce the heat, simmer over a low heat for approx. 5 mins. until just soft. Add the fish, mix, leave to infuse for approx. 2 mins.

To serve

Plate up the curry, top with the sweet chilli sauce and dill.

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