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CHEFTARAH
Creamy fish curry
A nice Indian recipe. The main course contains the following ingredients: fish, red onions, garlic (chopped), red pepper (finely chopped), fresh ginger root (grated), mild Indian curry paste (pot a 283 g), ground coriander (ketoembar), coconut milk, seaweed fillet (in coarse pieces), lemon (pressed), oil and fresh coriander (a 15 g).
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Ingredients
Directions
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Peel onions and cut 1 in thin rings and finely chop.
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Stir in garlic, red pepper, ginger, curry paste and ground coriander through coconut milk.
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Rub the fish with lemon juice and salt.
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Fry in 2 tbsp oil in large pan shreds.
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Spread coconut mixture with 4 tbsp hot water and pour into pan.
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Place the fish on top and simmer for 10 to 15 minutes until fish is done and moisture is thickened.
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In the meantime, fry 5 minutes in frying oil in frying pan.
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Season the fish curry with salt and garnish with onion rings and fresh coriander..
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Nutrition
320Calories
Sodium2% DV50mg
Fat23% DV15g
Protein76% DV38g
Carbs3% DV8g
Fiber8% DV2g
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