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The genealogist cook
Spicy fish curry with ginger and coriander
Spicy curry with cod fillet, shallot, red pepper, ginger and coriander.
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Ingredients
Directions
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Cut the stalk of the red pepper. Roll the pepper between your hands so that the seeds fall out. Cut the pepper into pieces.
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Peel and grate the ginger root. Cut the chorney roughly.
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Grind the shallot, red pepper, garlic, ginger, coriander, cumin, chili sauce and lime juice into coarse pasta in a food processor.
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Heat the oil in a wok or frying pan and fry the curry paste for approx. 4 min.
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Stir in the coconut milk and heat for 1 min. Season the curry with the fish sauce.
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Cut the cod into 4 equal pieces and place in the curry sauce. Let the fish be cooked in 5-6 minutes, turn carefully halfway.
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Nutrition
265Calories
Sodium40% DV965mg
Fat20% DV13g
Protein56% DV28g
Carbs3% DV9g
Fiber8% DV2g
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