200°C · 15-30 min
In te vriezenAllergens
Sulfiet
Mosterd
VisSouth 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 wholegrain cardamom rice and sautéed green vegetables with mustard seeds, cumin seeds, and fresh turmeric.
South Indian Fish Curry
Fresh salmon fillet, fresh saltwater white fish fillet (cod, plaice, coley), tomatoes, cauliflower, green beans, pointed cabbage, white onion, vine tomatoes, peas, garlic, rawitt 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, pepper and salt, sunflower oil.
Allergens: mosterd, sulfiet, vis.
Microwave
Heat the fish curry and the rice with vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the fish curry and the rice with vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g
