Filter
Reset
Sort ByRelevance
Crawford
Salmon curry with coriander rice
Rice with broccoli, fennel, coriander and salmon in a creamy curry with coconut milk.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put the broccoli, coconut milk, water and the curry paste in a pan and bring to high heat on a high heat.
-
Put the lid on the pan, turn the heat to medium and cook for 7 minutes.
-
Meanwhile, cut the fennel bulb into thin strips, the salmon into pieces and the coriander leaves coarse.
-
Remove the pan from the heat and puree the curry with the hand blender.
-
Put the pan back on the fire and add the fennel, salmon and possibly salt. Cook for 4 minutes on low heat.
-
In the meantime, heat the oil in a skillet, add the rice and remove with a fork.
-
Add the ground coriander, pepper and possibly salt. Bake for 4 minutes on medium heat.
-
Mix ¾ of the coriander leaves through the rice.
-
Serve the rice with the curry and garnish with the rest of the coriander.
Blogs that might be interesting
-
20 minMain dishfarfalle, garlic, lemon juice, traditional olive oil, young vegetables cheese 50, onion, vine tomato, rucolasla melange,Italian pasta tomato salad
-
80 minMain dishsplit peas, pea soup package, potato, celery, sunflower oil, stew vegetables,pea soup with stew vegetables
-
45 minMain dishfrozen cod fillet, traditional olive oil, medium oranges, boiling water, vegetable stock, couscous, dried Italian herbs, bunch onion, fresh flat parsley, fennel bulb, black olives without pit,orange couscous with cod and fennel
-
40 minMain dishpotatoes, smoked sausage, thin bacon strips, onions, milk, cream cheese, cut endive, walnuts,savory endive stew with walnuts
Nutrition
645Calories
Sodium10% DV235mg
Fat54% DV35g
Protein50% DV25g
Carbs18% DV55g
Fiber16% DV4g
Loved it