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Fish curry with spinach and chickpeas
Curry of fish with chickpeas, spinach and tomatoes.
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Ingredients
Directions
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Heat the oil in a wok, add the spinach in parts and let it shrink all the time.
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Put the spinach in a colander and press the back of a spoon out the moisture well. Cut the spinach coarsely.
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Slice the onion. Peel and grate the ginger.
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Heat the oil in a frying pan and stir-fry the onion, ginger and garam masala on a medium heat for 2 minutes.
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In the meantime cut the tomatoes into pieces. Add and cook on low heat for 3 minutes. Stir frequently.
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Rinse the chickpeas and drain in a colander.
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Add the chickpeas and spinach to the tomatoes and simmer for 4 minutes.
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Meanwhile cut the plaice fillets into pieces of 4 cm.
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Turn off the heat, gently spoon the plaice through the curry. Put the lid on the pan and let stand for 5 minutes.
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Nutrition
305Calories
Sodium10% DV245mg
Fat22% DV14g
Protein46% DV23g
Carbs6% DV17g
Fiber36% DV9g
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