Fish curry with bamboo

Fish curry with bamboo

Total: 40 Min. | Active: 40 Min.
Low Carb
Nutritional value / people: 308 kcal
, Fat: 17 g
, Carbohydrate: 7 g
, Protein: 30 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Curry mixture

2 tbsp coriander seeds
1 tbsp cumin
1 bay leaf
1 tsp chilli flakes
½ tsp black pepper
4 cardamom pods, remove and use only the seeds
2 cloves
1 star anise
½ tsp cinnamon
1 tbsp turmeric

Wok

oil for frying
600 g Royal cod fillets, broken into pieces
1 broccoli, cut into florets
140 g bamboo shoots
2 ½ dl coconut milk
2 dl vegetable bouillon
2 kaffir lime leaves (Thai-Kit)
1 bunch coriander, torn into pieces
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How it's done

Curry mixture

Without using any oil, gently toast the coriander seeds and all other ingredients up to and including the star anise in a wok or wide-bottomed frying pan over a very low heat, allow to cool, grind finely in a food processor, stir in the cinnamon and turmeric.

Wok

Heat the oil in the same pan. Brown the fish in batches for approx. 3 mins., remove from the pan. Stir fry the broccoli and beansprouts for approx. 2 mins. Add the curry mixture and continue to cook for approx. 2 mins. Pour in the coconut milk and stock, bring to the boil. Add the kaffir lime leaves, cook over a medium heat for approx. 15 mins. Return the fish to the pan and allow to infuse for approx. 5 mins. on a low heat. Scatter the coriander over the top.

Good to know
Serve with: Basmati rice

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