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🍽️ Creamy Coconut Curry with Cod

393 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves (finely chopped)
• 1 bunch spring onions
• 2 tbsp oil
• 1 tbsp curry powder
• 1 tsp coriander seeds
• 1 bay leaf
• 100 g wood ear mushrooms (jar)
• 250 ml coconut milk (can, unsweetened)
• 200 ml fish stock
• 800 g cod fillet
• fish sauce

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Cut off the tough ends.
3. 3. Slice the onions into diagonal rings.
4. 4. Heat oil in a pan.
5. 5. Sauté the spring onions and garlic in the hot oil.
6. 6. Add the curry powder, coriander seeds, and bay leaf.
7. 7. Sweat the spices briefly.
8. 8. Pour the coconut milk and fish stock into the pan.
9. 9. Bring the mixture to a boil.
10. 10. Simmer the curry over medium heat for about 10 minutes.
11. 11. Wash the cod fillet.
12. 12. Pat the fish dry with a kitchen towel.
13. 13. Cut the fish into bite-sized pieces.
14. 14. Wash the mushrooms.
15. 15. Drain the mushrooms.
16. 16. Add the mushrooms and fish to the sauce.
17. 17. Let everything cook for about 8 minutes.
18. 18. Season the curry to taste with fish sauce.
19. 19. Serve the curry with rice.

Nutrition per serving

• kcal: 393
• Protein: 42 g · Fett/Fat: 21 g · Carbs: 8 g