Bell Pepper and Fish Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 7 mins |
| Total Time | 22 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g redfish fillet (s)
- 1 red pepper (s)
- 1 bunch spring onion (s)
- 1 tablespoon peanut oil
- 400 ml coconut milk
- 1 tablespoon curry paste, red
- 2 cm ginger root
- 2 tablespoon fish paste
- 1 tablespoon maple syrup, alternatively sugar
- 1 tablespoon lime juice
Print Recipe
Pin Recipe Instructions
- Cut the redfish fillet into approx. 2 cm strips. Wash and clean the bell pepper and spring onions and cut into small pieces or rings.
- Heat the oil in a pan and stir in the coconut milk, curry paste, fish paste, maple syrup and lime juice. Peel and grate the ginger. Add peppers and spring onions and bring to the boil. Add the fish and let it simmer for about 7 minutes over low heat with the lid closed.
- Rice or baguette can be served with it.
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