Filter
Reset
Sort ByRelevance
Jeannine Cauthen
Spicy fish curry with santen
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil and fry the onion for about 5 minutes.
-
Add the pepper and Bumbu spice and fruit for a few minutes.
-
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.
-
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.
-
Garnish with coriander if necessary. Tasty with (basmati) rice.
-
85 minMain dishonion, garlic, traditional olive oil, minced beef, tomato cubes, tomato paste, eggplant, medium sized egg, besciamellasauce, grated Parmesan cheese, unsalted butter,moussaka -
30 minMain dishpotato wafers, pine nuts, onions, olive oil, red cabbages with apple, balsamic vinegar, oregano, deer steak, butter,deer steaks with red cabbage and balsamic vinegar -
30 minMain disholive oil, leeks, garlic, celery, winter carrot, celeriac, tomato cubes, vegetable, fresh thyme, pasta shells, green kidney beans, grated Parmesan cheese,winterminestrone with pasta shells -
50 minMain dishlasagne sheets, fresh spinach, Parmigiano Reggiano, medium sized egg, ricotta, beaten cream 23% fat, garlic,lasagna with ricotta and spinach
Nutrition
400Calories
Sodium0% DV0g
Fat37% DV24g
Protein64% DV32g
Carbs4% DV12g
Fiber0% DV0g
Loved it