Fish curry

Name: fish curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 300 g pandan rice; 2 el sunflower oil; 1 tray Bumbu spice green curry 100 g; 1 toe garlic finely chopped; 1 onion in half rings; 1 business suit spinach à la crème 450 g, freezer; 1 package coconut milk 200 ml; bag mixed seafood a 500 g, frozen; 300 g salmon fillet in pieces; 1 tray tomatoes 250 g; 1 tray coriander (15 g), only the leaves

A tasty asian recipe. The main course contains the following ingredients: fish, pandan rice, sunflower oil, boemboe green curry (100 g), garlic (finely chopped), onion (in half rings), spinach à la crème (450 g, frozen), coconut milk (200 ml), mixed seafood (a 500 g, frozen), salmon fillet (in pieces), romés (250 g), coriander ((15 g) and only the leaves).

Ingredients

Directions

Boil the rice according to the instructions on the package. In the meantime, heat the oil in a frying pan and fry the Bumbu spice and garlic for 2 minutes. Add the onion and cook for 4 minutes.
Add the spinach and coconut milk. Let simmer for 10 minutes on a medium heat. Stir frequently.
Add the seafood, salmon and tomatoes and cook over low heat for 10 minutes. Stir frequently.
Cut the coriander and scoop through the curry. Serve with the rice.