Fish and Coconut Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 2 red peppers
- 1 clove garlic
- 1 piece (s) ginger, approx. cm thick
- 2 tablespoons oil
- 500 g salmon fillet (s) (frozen)
- salt
- 1 tablespoon lemon juice
- 3 teaspoons curry paste, red, or 1/2 teaspoon powder
- 400 ml coconut milk
- 1 bunch parsley or frozen herbs
- 3 tablespoon soy sauce
- 150 g pineapple, cut into pieces, optional
Print Recipe
Pin Recipe Instructions
- Clean the onion and bell pepper and cut into cubes. Peel and finely chop the garlic and ginger. Steam everything in the oil for about 10 minutes.
- In the meantime, cut the thawed fish into bite-sized pieces, drizzle with lemon juice and season with salt.
- Pour the curry paste or curry powder over the vegetables and roast briefly. Deglaze with the coconut milk and bring to the boil. Add the fish pieces and simmer for about 10 minutes. Chop the parsley and stir in, season with curry and soy sauce.
- Serve with basmati rice. If you like it fruity, add 150-200 g of pineapple in pieces 5 minutes before the end of the cooking time.
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