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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 dishsalmon fillet with skin, wok oil, stir-fry vegetables, garlic (finely chopped), coconut milk, coriander powder, cumin powder, ginger powder, cooked cold rice, egg, Japanese soy sauce, ketjapmarinademanis, sesame oil, fresh coriander,fried rice with soy salmon -
30 minMain disholive oil, chicken breast, cashew nut, mixed leaf lettuce, cherry / Christmas, cucumber, radishes, root, sweet chilli sauce, hotketchup, ketjapmarinademanis, soy sauce, lemon juice, garlic, fresh coriander, fresh ginger, peanut oil, sunflower oil,salad from the vegetable garden with chicken and cashew nuts
Nutrition
400Calories
Sodium0% DV0g
Fat37% DV24g
Protein64% DV32g
Carbs4% DV12g
Fiber0% DV0g
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