Fish curry with bamboo


Total time: 40m
Preparation Time: 40m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • Curry mixture
  • 2 tbsp coriander seeds
  • 1 tbsp cumin
  • 1 bay leaf
  • 1 tsp chilli flakes
  • 0.5 tsp black peppercorns
  • 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

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Instructions

  • 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

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Products used in this recipe

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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.


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