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East Coast Recipes
Spicy cod with chicory and curry sauce
Spicy cod with baby potatoes, chicory and curry sauce.
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Ingredients
Directions
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Clean the chicory and cut in quarter lengthwise. In a large pan with water and salt, bring the chicory to the boil to taste. Cook with the lid half on the pan for 10 min. Pour off.
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Rub the frozen fish all around with curry powder, sambal and some salt. Heat the oil in a frying pan and fry the cod fillet in about 12 minutes on both sides until lightly browned and done.
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Heat the oil in a large frying pan and fry the potatoes in about 10 min. Around brown and cooked. Stir in the rest of the sambal and curry powder. In the meantime, prepare the curry sauce according to the instructions on the packaging.
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Nutrition
405Calories
Sodium1% DV30mg
Fat26% DV17g
Protein42% DV21g
Carbs14% DV42g
Fiber0% DV0g
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