Fish and curry is not only a tasty combination, but in this case also a very quick combination. Ready before you know it.
Dish for 4 people.
Ingredients:
500 gr. Cod fillet
2 onions
2 cloves of garlic
1 tsp sambal
1 1/2 tsp ginger powder
1 1/2 tsp coriander powder
1 1/2 tsp turmeric
2 1/2 tsp curry powder
1 tbsp tomato paste
3 tbsp sweet mango chutney
200 ml coconut milk
200 gr. green beans
Preparation:
Pat the fish dry and cut into cubes, not too small ones, and set aside.
Remove the beans and boil them in hot water for 8 minutes. Drain and rinse in cold water. Set aside.
Peel the onions and garlic and finely grind them together with the sambal in the food processor.
Place a pan on the stove and let it get hot. Put (sunflower) oil in the pan and briefly fry the onions, garlic and sambal. Add the tomato puree and fry. This will remove the sour taste of the tomato.
Add all the spice powders and fry briefly to release the scents.
Now add the mango chutney and coconut milk and let it heat up. As soon as it boils, add the fish and beans. Stir well and let everything heat up with the lid on the pan. This takes about 8 to 10 minutes.
Make sure there is enough moisture in the pan, otherwise you can add hot water.
Serve with rice and naan bread.
Enjoy your meal.
