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                                    GCKS
                                
                            Vegetable curry with tilapia
A nice Indian recipe. The main course contains the following ingredients: fish, onions, red peppers, string beans (400 g), baby potatoes (700 g), sunflower oil, tikka masala sauce (medium (400 ml)), tilapia fillet (fish), fresh mint (15 g) and Greek yogurt (150 g).
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                    Ingredients
Directions
- 
                                Peel onions and cut into wedges.
- 
                                Clean pepper and cut into rings.
- 
                                Clean string beans and cut them in an angle.
- 
                                Place the basins with water (so that they are just underneath) and bring to a boil for 5 minutes.
- 
                                Cast off.
- 
                                Meanwhile, stir 2 tablespoons of oil in a large frying pan and fry onion, bell pepper and string beans for 3 minutes.
- 
                                Keep 4 tbsp masala sauce separate for fish.
- 
                                Add leftover sauce and vegetables to potatoes, mix and simmer for another 5 minutes.
- 
                                Fill Tilapia fillet completely with the sauce left behind.
- 
                                Heat the remaining oil in frying pan and cook over medium heat tilapia in about 4 minutes.
- 
                                Remove leaves from fresh mint sprigs.
- 
                                Pick up vegetable curd from fire.
- 
                                Mix half of the leaves with half a yogurt with vegetable curd.
- 
                                Add salt to taste.
- 
                                Spread fish, curry and leftover yoghurt over 4 plates.
- 
                                Sprinkle remaining mint leaves over it..
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Nutrition
                                531Calories
                            
                            
                                Sodium36% DV875mg
                            
                            
                                Fat42% DV27g
                            
                            
                                Protein48% DV24g
                            
                            
                                Carbs16% DV48g
                            
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                                Fiber28% DV7,5g
                            
                        
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