Defrost the shrimps in cold water for 15-20 minutes. Peel and finely dice onion, garlic and ginger. Clean and peel the carrots. Wash and clean the zucchini. Process the carrots and courgettes into long strips with the zest shredder. Wash the fish and pat dry. Cut fish into 8 thin pieces, season with salt, pepper and some lemon juice. Drain shrimps, rinse and pat dry
Prepare rice in boiling salted water according to package instructions. Heat the fat in a pan. Stir-fry curry, onions, garlic and ginger for about 2 minutes. Add carrots and prawns and cook for about 2 minutes. Add coconut milk and zucchini, bring to the boil and season with salt and pepper. Put the fish on the vegetables, cover and cook over medium heat for 5-6 minutes
Wash coriander, shake dry and chop finely except for 4 stems. Add chopped coriander to the curry sauce. Drain the rice. Arrange fish, vegetables and sauce on plates and garnish with coriander. Add rice
Waiting time approx. 10 minutes