Fish curry with bamboo

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 308 Kcal, 30g Protein, 7g Carbohydrates, 17g Fat


  • Curry mixture
  • 2 tbsp coriander seeds
  • 1 tbsp cumin
  • 1 bay leaf
  • 1 tsp chilli flakes
  • 0.5 tsp black pepper
  • 2 cloves
  • 4 cardamom pods, remove and use only the seeds
  • 1 star anise
  • 0.5 tsp cinnamon
  • 1 tbsp turmeric
  • Wok
  • oil for frying
  • 600 g Royal cod fillets, broken into pieces
  • 1 broccoli, cut into florets
  • 140 g bamboo shoots
  • 2.5 dl coconut milk
  • 2 dl vegetable bouillon
  • 2 kaffir lime leaves, gequetscht
  • 1 bunch coriander, torn into pieces

View these products


  • Curry mixture

    Without using any oil, gently toast the coriander seeds and all other ingredients up to and including the star anise in a wok or wide-bottomed frying pan over a very low heat, allow to cool, grind finely in a food processor, stir in the cinnamon and turmeric.
  • Wok

    Heat the oil in the same pan. Brown the fish in batches for approx. 3 mins., remove from the pan. Stir fry the broccoli and beansprouts for approx. 2 mins. Add the curry mixture and continue to cook for approx. 2 mins. Pour in the coconut milk and stock, bring to the boil. Add the kaffir lime leaves, cook over a medium heat for approx. 15 mins. Return the fish to the pan and allow to infuse for approx. 5 mins. on a low heat. Scatter the coriander over the top.
  • Serve with:

    Basmati rice

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home