Redfish and Shrimp Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 114 mg | (120 %) | ||
| Potassium | 967 mg | (24 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 364 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 250 grams Cauliflower
- 100 grams Snow peas
- salt
- 1 red Bell pepper
- 1 onion
- 3 Tbsps vegetable oil
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 generous pinch ground chili peppers
- 100 milliliters Vegetable broth (instant)
- 1 can unsweetened Coconut milk (400 ml)
- salt
- peppers
- juice of 1 Limes
- 400 grams redfish fillet
- 120 grams raw shrimp (shelled)
- few leaves of Coriander
Preparation steps
Trim the cauliflower, rinse and divide into florets. Rinse, trim and chop the snow peas. Cook the cauliflower in salted water for about 5 minutes, and add the snow peas during the last minute. Drain the cauliflower florets and snow peas, rinse with cold water and let drain. Rinse the bell pepper, cut in half, remove seeds and ribs, and finely chop.
Peel the onion and dice.
For the curry, heat oil in a large pot and saute the onion. Stir in the turmeric, cumin and ground chile pepper. Pour in the vegetable broth and coconut milk, and bring to a boil. Add the cauliflower florets, snow peas and bell pepper, and cook for 4-5 minutes. Season with salt, pepper and lime juice.
Rinse the redfish fillet, pat dry and cut into cubes. Add redfish fillet and shrimps to the curry and simmer for 4-5 minutes until done. Season with salt and pepper and serve sprinkled with cilantro leaves.
