Coconut fish curry

For 4 people
  • 200 g long grain rice
  • Salt
  • 200 g shallots
  • 2 Garlic cloves
  • 1 walnut-sized piece of ginger
  • 1 red chilli pepper
  • 2 medium-sized zucchini
  • 150 g mushrooms
  • 600 g fish fillet (e.g. salmon)
  • 2–3 EL Oil
  • 2 TL Curry
  • 1 EL flour
  • 1 can (s) (400 ml) unsweetened coconut milk
  • 2–3 EL Lime juice
45 minutes
easy
1.
Cook rice in boiling salted water according to the instructions on the packet. In the meantime, peel the shallots, garlic and ginger. Quarter the shallots, chop the garlic and ginger. Clean the chilli, cut lengthways, core, wash and finely chop.
2.
Clean and wash the zucchini and cut into sticks. Clean, wash and cut mushrooms.
3.
Wash the fish, pat dry and dice. Heat oil in a large pan. Fry the fish in it for 2-3 minutes. Season with salt, remove. Fry the zucchini in the hot frying fat for 2-3 minutes.
4.
Add the mushrooms, shallots, garlic, ginger and chilli, fry for approx. 2 minutes.
5.
Dust with curry and flour and sweat. Stir in coconut milk and 1⁄4 l water, bring to the boil. Simmer everything for 3–5 minutes. Season the curry with salt and lime juice. Heat the salmon in it. Drain the rice and serve with the fish curry.
1 person approx.:
  • 750 kcal
  • 38 g protein
  • 40 g fat
  • 55 g carbohydrates

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