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
Fish and Coconut Curry
Fish and Coconut Curry

Instructions

  1. 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.
  2. In the meantime, cut the thawed fish into bite-sized pieces, drizzle with lemon juice and season with salt.
  3. 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.
  4. 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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