Fish curry

Fish curry

Total: 25 Min. | Active: 25 Min.
lactose-free
Nutritional value / people: 366 kcal
, Fat: 23 g
, Carbohydrate: 12 g
, Protein: 26 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

1 tbsp peanut oil
1 onion, finely sliced
1 garlic clove, pressed
3 tbsp yellow curry paste
4 dl coconut milk
¾ tsp salt
a little pepper
500 g fish fillets (e.g. cod, plaice), cut into 5 cm pieces
a little coriander to garnish
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How it's done

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Heat the oil in a non-stick frying pan. Sauté the onion and garlic. Add the curry paste and cook briefly. Pour in the coconut milk and bring to the boil. Reduce the heat, simmer the liquid for approx. 7 mins., season. Add the fish fillets and gently simmer for approx. 5 mins. Spoon the sauce over the fillets from time to time. Plate up the fish curry and garnish with coriander.

Good to know
Serve with: Basmati rice.

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