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Curry de poisson doux au lait de coco - En-tete

Mild Fish Curry with Coconut Milk

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5/5 (13)
Cook Time: 20 minutes
Total Time: 20 minutes
Course: Main course
Cuisine: Asian
Servings: 2 servings
Author: Marc Winer

Ingredients

  • 2 fillets pollock frozen
  • 3 cloves garlic
  • 200 g napa cabbage
  • 100 g cauliflower
  • 1 bell pepper red
  • 3 teaspoons turmeric ground
  • 2 teaspoons nigella seeds
  • 2 teaspoons caraway seeds also called Persian cumin
  • 250 ml coconut milk
  • 2 tablespoons coconut oil for cooking

Mash

  • 300 g sweet potato or pumpkin
  • 1 tablespoon coconut oil
  • Salt

Procédé

  • Peel the sweet potato or pumpkin. Cut into chunks. Cook the sweet potato for about 15 to 20 minutes; for pumpkin, 15 minutes is enough. Once cooked, drain, let dry slightly, then mash with a little coconut oil and salt to taste.
    300 g sweet potato, 1 tablespoon coconut oil, Salt
  • Heat the oil in a frying pan. Break or cut the cauliflower into small florets and add them to the pan.
    2 tablespoons coconut oil, 100 g cauliflower
  • Wash the bell pepper, remove the membranes and seeds, cut into pieces and add to the pan.
    1 bell pepper
  • Crush the garlic with a garlic press and add it to the pan.
    3 cloves garlic
  • Cut the napa cabbage into strips, wash and add to the pan.
    200 g napa cabbage
  • Add the spices and coconut milk. Simmer for 5 minutes.
    3 teaspoons turmeric, 2 teaspoons nigella seeds, 2 teaspoons caraway seeds, 250 ml coconut milk
  • Take the fillets out of the freezer (do not thaw them first!) and add them to the pan. Stir occasionally; they will flake apart on their own. Cook everything for another 10 to 15 minutes at most.
    2 fillets pollock

Notes

Nightshade-free variation (strict paleo and AIP version): omit the bell pepper.
Seed-free AIP variation: omit the caraway and nigella seeds.
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