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Braised fish in coconut sauce
A nice Indian recipe. The main course contains the following ingredients: fish, fresh ginger (pouch 150 g), peeled), red pepper, garlic (crushed), ground turmeric, ground coriander (ketoembar), mild Indian curry paste (pot 283 g), lemon (extruded) ), cod fillet, olive oil, onion (chopped) and coconut milk (200 ml).
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Ingredients
Directions
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Finely chop the ginger. Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the pepper into strips. In a bowl mix the ginger, red pepper, garlic, turmeric, coriander, curry paste, the lemon juice and a pinch of salt. Rub the fish in with the mixture and marinate covered in the refrigerator for 30 minutes.
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Heat the oil in a frying pan with non-stick coating and fry the onion for 3 minutes. Add the fish and cook on low heat for 2 minutes per side. Add the coconut milk, place the lid on the pan and let the fish stew for another 4 minutes. Serve the fish in the sauce.
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Nutrition
230Calories
Sodium2% DV50mg
Fat15% DV10g
Protein56% DV28g
Carbs2% DV6g
Fiber8% DV2g
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