Fish curry with homemade boemboe

Name: fish curry with homemade boemboe
Cook time: 20 min
Total time: 200 min
Yield: 4
Cuisine: Asian
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

Fish curd of haddock with red pepper, lemongrass, ginger, shallots, peppers, sugarsnaps, coconut milk and coriander.

Ingredients

Kitchen Stuff

1 hand blender or food processor
1 Slow cooker (4.7 liters)

Directions

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.
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.
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.
Grind in the food processor or with the hand blender in approx. 2 minutes to a thick mixture.
Halve the peppers, remove the stalk and seed lists and cut the flesh into strips.
Put the pepper mixture in the slow cooker and add the paprika, sugarsnaps, shrimps and coconut milk.
Crumble the bouillon tablet and place the haddock fillet on top.
Put the lid on the pan and leave on the low setting for about 3 hours.
Cut the coriander coarsely. Season the curry with pepper and salt and sprinkle with the coriander.