Urządzenia i Akcesoria
Coconut fish curry
Przygotowanie 25 min
Czas całkowity 1 godz. 10 min
4 portions
Składniki
Garam masala
-
cinnamon quills2
-
cardamom pods2
-
coriander seeds2 tbsp
-
whole cloves10
-
cumin seeds1 tbsp
-
black peppercorns1 tbsp
-
dried bay leaves2
Coconut rice
-
jasmine rice300 g
-
water700 g
-
coconut milk250 g
-
salt1 tsp
Curry sauce
-
brown onion (approx. 120 g), cut into halves1
-
garlic cloves2
-
ground turmeric1 tsp
-
fresh long green chillies deseeded if preferred and cut into pieces1 - 2
-
piece fresh ginger peeled3 cm
-
coconut oil50 g
-
salt1 tsp
-
Roma tomatoes ripe, cut into halves6
-
coconut milk400 g
-
fresh kaffir lime leaves cut into thin slices3
-
fish sauce (gluten free)2 tsp
-
palm sugar2 tsp
-
snow peas cut into thin slices100 g
-
oil for greasing
-
skinless snapper fillets cut into portions (approx. 8 cm)750 g
-
ground black pepper to season
-
fresh Thai basil leaves only, for garnishing (optional)2 sprigs
Poziom trudności
łatwy
Wartości odżywcze na 1 portion
Sód
1845.6 mg
Białko
49.8 g
Kalorie
3789.3 kJ /
902 kcal
Tłuszcz
42 g
Błonnik
12.6 g
Tłuszcz nasycony
27.9 g
Węglowodany
71.2 g
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