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Hoosier Peas
Indian fish skewers with naan bread
A nice Indian recipe. The main course contains the following ingredients: fish, mild Indian curry paste (pot), mild yoghurt, seaweed fillet (or other white fish fillet), red onions, naanbroden naturel (Indian flat bread), fresh coriander ((a 15 g), coarsely chopped) and oil to grease.
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Ingredients
Directions
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Stir in yoghurt curry in a curry paste. Cut the fish into cubes and create curry. Allow to marinate for at least 1 hour in a refrigerator, scoop 1 time in between. Peel onions, cut off the tops but leave the roots on the bottom so that the segments do not fall apart. Cut both onions into 8 parts. Remove the fish from the marinade and string them on skewers with wedges of onion.
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Grate the grate of barbecue with a little oil. Fish on barbecue in 6-8 min. Roast, turn skewers carefully. Toasting side of barbecue flat bread 2-3 min. Per side. Place the fish pegs on four plates and sprinkle coriander over them. cut flatbread into strips and lay next to fish.
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Nutrition
450Calories
Sodium13% DV310mg
Fat20% DV13g
Protein92% DV46g
Carbs13% DV39g
Fiber24% DV6g
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