Fish Coconut Curry

0
Average: 0 (0 votes)
(0 votes)
Fish Coconut Curry
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
Ingredients
500 grams
fish fillet (skinless, such as haddock or tubot)
2
2
150 grams
1
2
1
2 centimeters
1 teaspoon
2 tablespoons
1 pinch
1 pinch
ground Cumin
400 milliliters
200 milliliters
2 tablespoons
light Soy sauce
1 splash
cilantro leaf (for garnish)

Preparation steps

1.

Rinse the fish and cut into bite-size pieces. Peel and slice the carrots. Rinse the bell peppers, cut in in half lengthwise, remove seeds and ribs, and cut into thin strips. Rinse the snow peas and cut in half or thirds. Peel the onion and cut into strips. Peel and finely chop the garlic. Rinse the chile pepper, remove seeds and cut into rings. Peel and finely chop the ginger. 

Heat the oil in a skillet. Add the carrots, bell peppers, snow peas, onion, garlic, chile pepper and ginger, and cook for 1-2 minutes.

2.

Add the coriander root, galangal and cumin to the skillet and cook until fragrant. Stir in the coconut milk and simmer for 8 minutes.

3.

Add the fish and simmer until cooked through, about 5 minutes. Season with soy sauce and lime juice to taste. Serve garnished with the cilantro leaves.