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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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15 minMain dishminced beef, onion, sambal, olive oil, breakfast bacon, egg, pre-cooked beetroot, pineapple, macadamia nuts, arugula, walnut oil, apple vinegar, hamburger bun, mayonnaise, Ketchup,australian workerburger with nut salad -
205 minMain dishtenderloin, garlic, caraway seed, ground coriander (ketoembar), paprika, olive oil, lemon juice, salt and freshly ground pepper, fresh parsley,roasted meat skewers -
25 minMain dishoil, vegetarian finely chopped, onion, zucchini, chili powder, tomato paste, kidney beans, corn kernels,chili with corn and zucchini -
30 minMain disholive oil, onion, garlic, sprouts, dried thyme, White beans, Meat bouillon, ham,white bean soup with sprouts
Nutrition
400Calories
Sodium0% DV0g
Fat37% DV24g
Protein64% DV32g
Carbs4% DV12g
Fiber0% DV0g
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