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asian & exotic

Fruity Coconut-Fish-Curry

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Rating: 3.9/5. From 5 votes.
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Simple
Ingredients for 4 Persons
Preparation time:
Required time: 16 Min.
Set-up time: 15 Min.
Cooking time: 20 Min.
Gesamtzeit: 51 Min.
1 onion, large
2 carrots
4 spring onions
1 red bell pepper
1 red chili
2 tbsp Organic Coconut Oil – Premium Quality
80 g Organic Creamed Coconut
600 ml vegetable stock
¼ pineapple
1 orange
2 fish filets
Organic Coconut Blossom Syrup
curry powder
salt
red and black pepper
cayenne pepper
lemon grass powder
fresh cilantro
1

Peel onions, half and finely slice them.


2

Peel carrots and cut into slices.


3

Wash spring onions and cut into rings.


4

Remove seeds from bell pepper and cut into slices.


5

Half chili, remove seeds and chop very finely


6

Cut off top and bottom of pineapple with a sharp knife. Peel it and make sure to remove the eyes (brown spots). Dice pineapple and keep a quarter for the curry.


7

Peel orange, remove all white parts and dice.


8

Heat coconut oil in a pan or wok and fry onions in it.


9

Heat coconut oil in a pan or wok and fry onions in it.


10

Add carrots, spring onions, bell pepper and chili and fry for about 5 minutes, stirring constantly.


11

Chop creamed coconut and add to vegetables. Fill in vegetable stock and stir.


12

Add diced pineapple and orange.


13

Season to taste with salt, curry powder, cayenne pepper, lemon grass powder and freshly ground red and black pepper.


14

After about 10 minutes add diced fish filet and cook for further 5 minutes.


15

Garnish with fresh cilantro and serve.


Tip:

Should the sauce turn out too thick, add a bit of stock.

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