Redfish and Shrimp Curry

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Redfish and Shrimp Curry
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
292
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories292 kcal(14 %)
Protein32.4 g(33 %)
Fat14.6 g(13 %)
Carbohydrates8 g(5 %)
Author of this recipe:

Ingredients

for
4
Ingredients
250 grams
100 grams
1
1
3 tablespoons
1 teaspoon
1 teaspoon
1 generous pinch
ground chile
100 milliliters
Vegetable broth (instant)
1 can
unsweetened Coconut milk (400 ml)
juice of 1 Limes
400 grams
120 grams
raw Shrimp (shelled)
few leaves of Coriander Leaf

Preparation steps

1.

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.

2.

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.

3.

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.