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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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Nutrition
400Calories
Sodium0% DV0g
Fat37% DV24g
Protein64% DV32g
Carbs4% DV12g
Fiber0% DV0g
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