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Fish curry
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).
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Ingredients
Directions
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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.
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Add the spinach and coconut milk. Let simmer for 10 minutes on a medium heat. Stir frequently.
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Add the seafood, salmon and tomatoes and cook over low heat for 10 minutes. Stir frequently.
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Cut the coriander and scoop through the curry. Serve with the rice.
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Nutrition
765Calories
Sodium34% DV805mg
Fat55% DV36g
Protein68% DV34g
Carbs24% DV72g
Fiber28% DV7g
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