Cut the pork fish into slices about 1 1/2 cm thick. Season with salt and pepper and sear on both sides. Take the meat out of the pot and let it rest.
Add minced onion with the curry in butter to the pan and sauté. Add diced mushrooms and tomatoes. Add whipped cream and cook for 2-3 minutes. Add apricots and meat and season with salt, pepper and curry. Allow to infuse for a few minutes.
Add the orange peel just before serving (the sauce must not make more), otherwise it may have a bitter taste.
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