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Indian fish curry with broccoli
Indian curry of pangasius fillet, paprika, broccoli and coconut milk.
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Ingredients
Directions
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Let the pangasius fillet thaw. Cut the onion into wedges and the pepper coarse.
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Prepare the rice according to the instructions on the package. Cut the broccoli into florets and cook for 4 minutes.
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Cut the pangasius fillet into pieces. Heat in a stirring oil and stir-fry the onion and the paprika 3 min.
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Add the coconut milk and the curry paste according to the instructions on the pot.
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Bring the sauce to the boil, scoop the pieces of pangasius fillet through, cover the wok and simmer the fish in the sauce until tender in approx. 7 min.
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Drain the broccoli and scoop it through the fish curry. Serve the rice.
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Nutrition
580Calories
Sodium16% DV395mg
Fat32% DV21g
Protein56% DV28g
Carbs22% DV66g
Fiber28% DV7g
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