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🍽️ Creamy Curry with Shrimp and Fish

459 kcal · 30 min · 4 servings

Ingredients

• 250 g cauliflower
• 100 g snow peas
• salt
• 1 red bell pepper
• 1 onion
• 3 tbsp oil
• 1 tsp turmeric
• 1 tsp cumin
• 1 pinch crushed chili
• 100 ml vegetable broth (instant)
• 400 ml unsweetened coconut milk (1 can)
• salt
• pepper
• juice of 1 limes
• 400 g red cod fillet
• 120 g raw shrimp (peeled)
• some cilantro leaves

Instructions

1. 1. Wash the cauliflower and break it into small florets.
2. 2. Wash the snow peas and cut them into small pieces.
3. 3. Boil the cauliflower in salted water for about 5 minutes.
4. 4. Add the snow peas during the last minute of cooking.
5. 5. Drain the vegetables and rinse them with cold water to stop the cooking process.
6. 6. Remove the seeds from the bell pepper and cut it into thin strips.
7. 7. Peel the onion and dice it into small cubes.
8. 8. Heat the oil in a large pot.
9. 9. Sauté the onion cubes in the hot oil.
10. 10. Stir the spices into the onions.
11. 11. Pour the broth and coconut milk into the pot.
12. 12. Bring the mixture to a boil.
13. 13. Add the prepared vegetables to the curry.
14. 14. Let the vegetables cook in the curry for 4 to 5 minutes.
15. 15. Season the curry with salt, pepper, and lime juice to taste.
16. 16. Rinse the red snapper fillet and pat it dry.
17. 17. Cut the fish into bite-sized cubes.
18. 18. Add the fish cubes and shrimp to the curry.
19. 19. Let the seafood cook in the curry for 4 to 5 minutes.
20. 20. Taste the curry again and adjust seasoning if needed.
21. 21. Serve the curry garnished with fresh coriander leaves.

Nutrition per serving

• kcal: 459
• Protein: 29 g · Fett/Fat: 34 g · Carbs: 9 g