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.
-
30 minMain dishsalmon fillet, tomato Tapenade, olive oil, Italian wok mix with broccoli, puree à la minute,salmon fillet on Italian vegetable stew -
25 minMain dishparsley, raw ham, ginger balls, turkey mince, salt and pepper, butter, curry powder, cream culinary,turkey meatballs with curry gravy -
25 minMain dishfresh basil, garlic, Parmesan cheese, mature cheese, whipped cream, cooking cream, tagliatelle, cherry / Christmas, vine tomato, olive oil, tartar, butter, liquid baking product, Meat bouillon,tartare with basil sauce and puffed tomato -
40 minMain dishElstar apple, raw beetroot in pot, liquid casser, beef tartar, bacon, head of iceberg lettuce, salad dressing blue cheese, grated young mature 30 cheese, fresh brown bread roll,roll tartar with beet salad
Nutrition
400Calories
Sodium0% DV0g
Fat37% DV24g
Protein64% DV32g
Carbs4% DV12g
Fiber0% DV0g
Loved it