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Noah Coffey
Fish curry with homemade boemboe
Fish curd of haddock with red pepper, lemongrass, ginger, shallots, peppers, sugarsnaps, coconut milk and coriander.
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Ingredients
- 2 Red pepper
- 1 stem chilled lemongrass lemongrass
- 3 toe garlic
- 2 cm fresh ginger
- 2 shallot
- 1 el ground coriander seeds ketoembar
- 1 tl granulated sugar
- 1 el sunflower oil
- 1 el fish sauce
- 2 Red pepper
- 200 g fresh sugarsnaps
- 250 g peeled frozen shrimps
- 400 ml coconut milk
- Chicken broth tablet
- 280 g fresh haddock fillet
- 15 g fresh coriander
Kitchen Stuff
Directions
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Cut the stalks of the red peppers. Halve the peppers in the length, remove the seeds with a sharp knife and cut the flesh into strips.
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Remove the outer leaf and the underside of the lemongrass and cut the stalk into pieces. Peel the garlic, peel the ginger and halve the shallots.
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Put the lemongrass, ground coriander seeds, garlic, ginger, shallots, sugar, oil, fish sauce and red pepper in a high cup or the bowl of the food processor.
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Grind in the food processor or with the hand blender in approx. 2 minutes to a thick mixture.
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Halve the peppers, remove the stalk and seed lists and cut the flesh into strips.
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Put the pepper mixture in the slow cooker and add the paprika, sugarsnaps, shrimps and coconut milk.
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Crumble the bouillon tablet and place the haddock fillet on top.
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Put the lid on the pan and leave on the low setting for about 3 hours.
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Cut the coriander coarsely. Season the curry with pepper and salt and sprinkle with the coriander.
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Nutrition
345Calories
Sodium0% DV1.270mg
Fat34% DV22g
Protein52% DV26g
Carbs3% DV10g
Fiber16% DV4g
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