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Fish in a soft coconut curry sauce with spring vegetables
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Ingredients
Directions
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Season the fish pieces with lemon or lime juice and salt and pepper to taste.
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Fry the onion in the oil in 3-4 minutes until golden brown.
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Add paprika, cabbage, garlic and curry powder and stir-fry for 3 minutes.
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Pour in the fish stock and the coconut milk and bring it to the boil.
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Add the carrot pieces, cover the pan and cook the dish for 10 minutes at low setting so that the vegetables are almost done.
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Add the fish pieces, cover the pan again and simmer the fish for 6-8 minutes; scoop occasionally.
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Finally, make the spring onions and the chopped coriander or parsley through.
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Tasty with bread or boiled new potatoes and a lime or lemon tip.
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Nutrition
300Calories
Sodium0% DV0g
Fat25% DV16g
Protein48% DV24g
Carbs4% DV12g
Fiber0% DV0g
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