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Balti Fish Curry

  • 30minutes
  • 424calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B6, H
MineralsSelenium, Natrium, Iodine, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 800 g white fish fillets

  2. 1 tablespoon vegetable oil

  3. 3 medium white onions, sliced thinly

  4. 3 garlic cloves , crushed

  5. 1 tablespoon fresh ginger , grated

  6. 1 red Thai chile, chopped finely (use more if you wish)

  7. 2 teaspoons ground turmeric

  8. 1 teaspoon sweet paprika

  9. 1 teaspoon ground cumin

  10. 2 (400 g) cans whole tomatoes

  11. salt

  12. 1/2 cup coconut cream

  13. 1/4 cup fresh coriander , loosely packed and finely chopped

  14. 1 tablespoon fresh mint , finely chopped

Instructions Jump to Ingredients ↑

  1. Cut fish into 2cm pieces.

  2. Heat oil in wok or pan, cook onion, garlic, ginger, chilli and spices until onion softens.

  3. Add undrained crushed tomatoes to onion mixture, season to taste and bring to boil.

  4. Reduce heat, simmer, uncovered about 10 minutes or until sauce thickens slightly.

  5. Add fish and coconut cream, bring to boil.

  6. Reduce heat, simmer, uncovered about 10 minutes or until fish is cooked through.

  7. Just before serving, stir in coriander and mint.

  8. Serve with rice.

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