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Jeannine Cauthen
Spicy fish curry with santen
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Ingredients
Directions
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Heat the oil and fry the onion for about 5 minutes.
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Add the pepper and Bumbu spice and fruit for a few minutes.
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Add the potato cubes, and fish stock and let it melt with stirring until the sauce slowly comes to a boil. Let the curry simmer gently with the lid on the pan for about 15 minutes.
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Place the pieces of fish fillet and mussels in the curry and gently spoon over. Allow to simmer for about 10 minutes at a low setting.
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Garnish with coriander if necessary. Tasty with (basmati) rice.
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150 minMain dishWhole grain bread, White bread, bratwurst, onion, celery, dried rosemary, dried sage, dried thyme, unsalted butter, Golden Delicious apple, fresh flat parsley, dried cranberries, poultry feast, Turkey,stuffed turkey -
50 minMain dishSpaghetti, eggplant, onion, traditional olive oil, minced beef, mascarpone, fresh pasta sauce tomato-mascarpone,spaghetti-layer dish with mascarpone -
35 minMain disholive oil, salami, fresh sage, basil, tomato cubes, dried oregano, chickpeas, lasagne sheets, ricotta, Parmesan cheese,lasagnette with chickpeas, salami and sage -
55 minMain dishfrozen puff pastry, onion, medium sized egg, chicken breast cubes, unsalted butter, carrots and peas ready, fresh cream cheese herbs,pie with chicken and vegetables
Nutrition
400Calories
Sodium0% DV0g
Fat37% DV24g
Protein64% DV32g
Carbs4% DV12g
Fiber0% DV0g
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