Mild Seafood and Vegetable CurryTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes
Cooking time: 25 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:126.9 kcal
Proteins:7.6 g
Fats:8.7 g
Carbohydrate:5.4 g
Fibers:1.3 g
Sugar:1.9 g
Cholesterol:22.8 mg
Sodium:54.4 mg
Calcium:25.1 mg
Energy:558 kcal
Proteins:33.4 g
Fats:38.2 g
Carbohydrate:23.6 g
Fibers:5.6 g
Sugar:8.2 g
Cholesterol:100.4 mg
Sodium:239.1 mg
Calcium:110.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
12
large shrimp
500
g
fish fillets
4
portions of rice
400
ml
coconut milk
250
ml
chicken broth
250
ml
fresh or frozen peas
1
onion, chopped
1
large potato, peeled and diced
1
large carrot, peeled and sliced diagonally
2
cloves of garlic, minced
60
ml
peanut oil
15
ml
curry paste, or to taste
2.5
ml
turmeric
METHOD
- Cook the rice in the usual way;
- meanwhile, sauté the onion and garlic in hot oil until the onion is translucent;
- add the potato, carrot, curry paste and turmeric and cook for 2 minutes over low heat;
- add the broth and coconut milk; bring to a boil; reduce the heat and simmer for about 10 minutes until slightly thickened;
- add the fish, shrimp and peas; cook 5 minutes longer and serve with the rice.
SOMMELIER
To stay with the Australian theme, we suggest a Normans NV Brut, a sparkling wine made from Pinot Noir and Chardonnay from cooler regions. It's fresh and citrusy and perfect with this mild curry.
