Ingredients for 2-3 people

• 1 can of Smoked Sole
• 1 potato
• 1/2 eggplant
• 1/2 carrot
• 1/2 fresh chili
• 1/2 white onion
• 1/2 apple
• 1 cup cherry tomatoes
• 2 cups coconut milk
• Chervil and other fresh aromatic herbs for garnish (such as cilantro or parsley)
• Extra virgin olive oil, salt, and pepper to taste

For the masala

• 2 tablespoons of curry powder (coriander, turmeric, fennel, salt, onion powder, ginger, cumin, and mint)
• 1 teaspoon ground ginger
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 2 garlic cloves

Preparation

In a preheated wok, toast the ginger, cumin seeds, ground coriander, and crushed garlic paste for one minute. Add two tablespoons of extra virgin olive oil, the coconut milk, chili, chopped vegetables, and apple, and stir-fry until the vegetables absorb all the spices and become flavorful but still crispy.

Add the smoked flounder in pieces (reserve some for garnish) and cook for another ten minutes, until the vegetables are tender (add vegetable broth if necessary). Serve the curry hot, garnished with the reserved fish pieces, cumin seeds, and fresh chervil.