Fish Fillet with Apple Chutney

For the chutney, peel onions, quarter and cut into thin rings. Rinse apples, peel, quarter, core, cut into thin wedges. Cut the slices diagonally into thirds. Peel ginger and cut very finely into cubes. Rinse and clean chili pepper, cut into thin strips.

2. Heat 2 tbsp. oil in a saucepan. Saute the onions in it until translucent. Add apples, ginger and chili pepper, steam briefly, dust with curry.

Add vinegar, sugar, 3 tbsp water, coriander, a little salt and pepper. Bring everything to a boil and simmer uncovered over medium heat for 20-25 minutes, stirring occasionally until thick. The apple slices should not become mushy. 4.

Rub the fish fillets dry and fry in the remaining hot oil for 5 minutes on each side until golden brown. Season with salt and pepper and keep warm with the lid closed.

Season the chutney with the juice of one lemon, salt and pepper. Arrange a small amount of chutney with the fish fillets and the long grain rice on plates.

This goes well with: Basmati or fragrant rice

Tip: If you don’t like it quite so spicy, use a little less chili.

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