South Indian Fish Curry

This is a meal from yesterday, still just as delicious today and €1 cheaper! 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, 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).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the fish curry and the rice with vegetables covered with an ovenproof dish 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

Protein6,97 g

Fat2,16 g

of which saturated0,92 g

Carbohydrates14,3 g

Dietary fibre2,2 g

Salt0,43 g

Average weight: 540 g