Indian bengali with cod fillet

Name: indian bengali with cod fillet
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g basmati rice; 400 g fresh green beans; 1 red pointed pepper variation possible; 3 el peanut oil; 300 g frozen garden peas; 400 g frozen cod fillet thawed; 280 ml Indian wokengali coconut; 15 g fresh coriander

Rice dish with green beans, red pepper, vine peas, cod, coriander and Bengali coconut sauce.

Ingredients

Directions

Prepare the rice according to the instructions on the package.
Remove the stalk from the green beans and boil for 5 minutes in water with salt. Drain and drain well.
Halve the peppers in the length, remove the seeds and cut the flesh into thin strips.
Heat the oil in a stir frying pan the pepper and green beans 5 min. Add the garden peas the last minute.
Meanwhile cut the fish into cubes of 2x2 cm. Heat the oil in a frying pan and fry the fish together with the Indian wok sauce for 5 minutes until the fish is cooked.
Cut the coriander leaves coarsely. Divide the rice, vegetables and fish over the plates. Sprinkle with the coriander.

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Nutrition

585Calories

Sodium14% DV335mg

Fat63% DV41g

Protein50% DV25g

Carbs10% DV30g

Fiber36% DV9g

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