Fish curry with coconut milk recipe
Fish Curry with Coconut Milk recipe
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|800 g||fish fillets, cut into bite sized pieces|
|3 clove(s)||garlic, grated|
|2 inch(es)||ginger, grated|
|oil, for cooking|
|½ tsp||cumin seeds|
|½ tsp||caraway seeds|
|1 tsp||ground cumin|
|1 tsp||garam masala|
|½ tsp||turmeric powder|
|½ tsp||chili powder|
|½ tsp||ground coriander|
|50 g||tomato puree|
|1 jar(s)||coconut milk, approx. 300ml|
Heat some oil in a wide pan and add onion, garlic and ginger. Fry until light brownish. Chop the tomatoes, dice the carrot and add both, together with all the herbs and seasoning.
Bring to a boil and cook on medium heat for 20 minutes. Then add the tomato purée and the coconut milk and cook for another 10 minutes. Add the fish pieces and cook until the fish is cooked through.
Serve with rice and mango chutney.
ca. 10 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
Calories per portion:
Reference: Fish curry with coconut milk recipe
Recipe type: xarchivex
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