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🍽️ Spicy Fish Curry

678 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Ideally, thaw the pollock overnight in the refrigerator.
  2. 2. Wash the spring onions thoroughly and trim off the roots.
  3. 3. Cut the spring onions into pieces about 3 to 4 centimeters long.
  4. 4. Rinse the bell pepper, remove the stem, and discard the seeds.
  5. 5. Slice the bell pepper into thin strips.
  6. 6. Wash the white cabbage and cut it into quarters.
  7. 7. Remove the core and the outer leaves from the white cabbage.
  8. 8. Cut the white cabbage into thin strips.
  9. 9. Rinse the lime and cut it in half.
  10. 10. Squeeze the juice from the lime.
  11. 11. Rinse the fish under running water.
  12. 12. Pat the fish dry with a kitchen towel.
  13. 13. Cut the fish into bite-sized pieces.
  14. 14. Season the fish with salt and some of the lime juice.
  15. 15. Coat the fish pieces in starch until lightly covered.
  16. 16. Put the rice and about 700 milliliters of water into a pot.
  17. 17. Bring the water with the rice to a boil.
  18. 18. Cook the rice for about 10 minutes until it is tender.
  19. 19. Heat the oil in another pot over medium to high heat.
  20. 20. Fry the fish for about 3 minutes.
  21. 21. Remove the fish from the pot and set it aside.
  22. 22. Add the spring onions and the bell pepper to the pot.
  23. 23. Sauté the vegetables for about 2 to 3 minutes.
  24. 24. Season the mixture with curry powder, chili, and soy sauce.
  25. 25. Add the broth and the coconut milk to the pot.
  26. 26. Simmer the curry for about 5 minutes.
  27. 27. Add the white cabbage to the curry in the pot.
  28. 28. Cook the cabbage for another 5 minutes.
  29. 29. Stir in the cream, the salmon, and the cashews.
  30. 30. Finally, adjust the seasoning of the curry to taste.
  31. 31. Plate the curry and serve it.

Nutrition per serving