Seafood curry with turmeric ice cream
Time
Preparation time: 15 min.
Cooking or baking time: 15 min.
Total preparation time: 30 min.
Today, a fish curry was on the menu:
ingredients
- 1 handful of pea pods
- 2 peppers
- some florets broccoli
- 1 onion
- 1 generous piece of ginger
- 2 cod fillets
- 1 pack of seafood
- 1 packet of frozen prawns (natural or in garlic or herb sauce)
- Fish sauce (also oyster sauce / oyster sauce or salty soy sauce)
- Pepper, salt for the vegetables
- 1 pack of coconut milk
- 2 tablespoons lime juice
- 3 tablespoons yellow curry paste or more, according to taste
- Coconut oil for frying
- Rice, scented, basmati or jasmine rice
- 1 tsp turmeric
preparation
- Wash the fish fillets, dab dry, divide into pieces, spread lime juice and finely chopped ginger on top and marinate for half an hour.
- Cook rice in salted water with a teaspoon turmeric.
- Bake broccoli and pea pods in a little salted water.
- Cut the peppers into fine strips.
- Omit the coconut oil in the pan, fry the onion (fine thin strips) in a glassy sauce.
- Add pepper strips, broccoli and pea pods briefly.
- Fry the seafood, the diced fish and the shrimp while swirling and let it steep for a while. Remove from the pan and keep warm.
- Reduce coconut milk and curry paste in frying fat to low heat for 3-5 minutes.
- Season the sauce with the lime marinade and fish sauce.
I like to add sauces separately to the dishes.
But there is nothing wrong with adding fish and seafood to the vegetables in the pan and filling everything with coconut milk and curry paste to season and taste.
