South Indian Fish Curry

From the South Indian kitchen: Chennai is a fragrant and spicy curry based on tomato, fenugreek, fennel seeds, cloves, and fresh ginger, in which we gently simmer fresh pieces of salmon and cod. Served with whole grain cardamom rice and sautéed green vegetables with mustard seeds, cumin seeds, and fresh turmeric.

Fresh salmon fillet, fresh saltwater white fish fillet (cod, plaice, coley), tomatoes, cauliflower, green beans, pointed cabbage, white onion, vine tomatoes, peas, garlic, rawit pepper, red pepper, lime juice, fresh curry leaves, turmeric, ginger, coriander, bay leaf, fenugreek seeds, yellow mustard seeds, cinnamon, cardamom, cumin seeds, coriander seeds, cloves, fennel seeds, black mustard seeds, black cardamom, basmati rice, brown rice, tomato purée, coconut milk, santen (coconut cream), sugar, potato starch, white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: mosterd, sulfiet, vis.

MicrowaveMarleen's choice

Heat the fish curry and the rice with vegetables loosely covered for 3-4 minutes (1 person).

Oven — 200°C, 15-30 min

Preheat the fish curry and the rice with vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy108,91 kcal

Fat2,16 g

of which saturated0,92 g

Carbohydrates14,3 g

Dietary fibre2,2 g

Protein6,97 g

Salt0,43 g

Average weight: 540 g

On the menu in 3 weeks

Wednesday 18 November

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