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Kathe
Mackerel curry with cucumber salad
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Ingredients
Directions
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Cook the rice. Mix the ingredients for the cucumber salad and season with salt and pepper.
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Remove the skin and the bones from the mackerel and cut the fish meat into pieces. Heat the peanut oil and stir in the mackerel and curry paste to taste.
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Add the coconut milk, fish sauce, lemon juice and honey and heat for 5-7 minutes without cooking. Serve the curry with the rice and the cucumber salad. Garnish with the coriander and lime.
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Nutrition
1075Calories
Fat106% DV69g
Protein78% DV39g
Carbs25% DV75g
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