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