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Indian fish curry with chickpeas and spinach
 
 
4 ServingsPTM25 min

Indian fish curry with chickpeas and spinach


Curry with onion, fresh ginger, tomato, herb paste, coconut milk, chickpeas, salmon fillet and spinach, served with brown rice.

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Directions

  1. Boil the rice in plenty of water for 15 minutes until done. Drain and leave with the lid on the pan until use.
  2. Meanwhile cut the onions in half rings and the tomato into cubes. Peel the ginger and cut finely.
  3. Heat the oil in a stirring fruit the onion, ginger and herb paste for 3 minutes on low heat.
  4. Add the tomato, coconut milk and chickpeas and bring to the boil while stirring. Cook over medium heat for 5 minutes. Season with pepper and salt.
  5. Meanwhile cut the salmon into cubes of 2 x 2 cm. Cut the spinach coarsely.
  6. Add the salmon and spinach to the curry and gently fold until the spinach has shrunk.
  7. If necessary, season with salt. Serve the curry with the rice.


Nutrition

540Calories
Sodium10% DV250mg
Fat40% DV26g
Protein56% DV28g
Carbs15% DV44g
Fiber36% DV9g

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