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Jenn Zeller
Indian fish curry
Salmon with prawns, vegetable mix, garden peas and curry sauce.
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Ingredients
Directions
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Heat in a wok or frying pan oil and stir-fry approx. 2 min the vegetable mix. Add the curry sauce and garden peas and cook gently.
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Let the salmon drain, remove any skins and grits. Scoop the salmon and shrimp through the vegetable mix and heat dish through and through. Serve with baguette.
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Nutrition
625Calories
Sodium40% DV955mg
Fat42% DV27g
Protein78% DV39g
Carbs19% DV57g
Fiber16% DV4g
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