Ingredients for 4 people
250 g cauliflower
100 g sugar snap peas
Salt
1 red pepper
1 onion
3 tbsp oil
1 tsp each turmeric and cumin
1 pinch of ground chilli
100 ml vegetable stock (instant)
1 can (400 ml) unsweetened coconut milk
salt, pepper
juice of ½ lime
400 g redfish fillet
120 g raw prawns, without shells
a few coriander leaves
Preparation:
1. Clean, rinse and divide cauliflower into small florets. Rinse, clean and chop the sugar snap peas. Cook the cauliflower in salted water for approx. 5 minutes. Add the mangetout in the last minute. Drain everything, rinse in cold water and leave to drain. Quarter, clean, rinse and finely chop the pepper.
2. Peel and dice the onion. Heat the oil in a large saucepan. Fry the onion in it.
Stir in the spices. Add stock and coconut milk and bring to the boil. Add the vegetables and cook for 4-5 minutes. Season with salt, pepper and lime juice to taste.
3. Rinse the redfish fillet, pat dry and cut into cubes. Add the fish fillet and prawns to the curry and cook for 4-5 minutes. Season again to taste and serve sprinkled with coriander leaves.
Preparation time approx. 50 minutes
Nutrition per portion approx.:
Calories: 292
Joule: 1225
Protein: 32.4 g
Fat: 14,6 g
Carbohydrates: 8 g
(FoodCentrale by ddp images)
