Fish and Fruit Curry
easy
45 mins
45 mins
Ingredients
- 600 g Redfish or pollack fillet
- 2 Limes
- 1 Garlic clove
- 7-10 Tbsp Salt
- 1 collar (approx. 200 g) Spring onions
- 2 Clementines
- 200 g Basmati rice
- 1 medium-sized banana
- 40 g Butter or margarine
- 1 heaped tablespoon curry
- 1 can(s) (425 ml) Coconut milk
- 100 ml clear broth (instant)
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lime and mint
Directions
- 1
Wash the fish fillet, dab dry and cut into large cubes. Wash 1 lime thoroughly, dab dry and finely grate the peel. Squeeze the limes. Peel garlic and press it through a garlic press.
- 2
Mix 3-4 tablespoons lime juice, lime zest and garlic. Lightly salt the fish and mix with the marinade. Cover and keep cool. In the meantime, clean and wash the spring onions and cut them into fine rings, except for one for garnishing.
- 3
Peel clementines so that the white skin is completely removed. Halve the fruit and cut into half slices. Wash the rice and put it in 400 ml boiling salted water. Cover and let it swell at low heat for about 15 minutes.
- 4
Peel the banana and cut into thick slices. Heat 10 g fat in a coated pan and fry the banana slices lightly while turning. Take them out, put 20 g fat in the hot pan and fry the drained fish in two portions, turning them over.
- 5
Take out, put 10 g fat in the pan and fry the spring onions and the curry in it. Add coconut milk and stock, bring to the boil and let it boil down for about 3 minutes. Add the fish, bananas and clementines to the hot sauce and heat it up.
- 6
Season to taste with salt and pepper. Garnish with lime, mint and spring onions. Add rice separately.
Nutrition Facts
470 kcal
54 g
14 g
33 g
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