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VICKI L
Indian bengali with cod fillet
Rice dish with green beans, red pepper, vine peas, cod, coriander and Bengali coconut sauce.
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Ingredients
Directions
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Prepare the rice according to the instructions on the package.
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Remove the stalk from the green beans and boil for 5 minutes in water with salt. Drain and drain well.
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Halve the peppers in the length, remove the seeds and cut the flesh into thin strips.
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Heat the oil in a stir frying pan the pepper and green beans 5 min. Add the garden peas the last minute.
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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.
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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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