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13 INGREDIENTS 8 STEPS 1hr 2min

Caribbean Fish Curry with Mango

RECIPE

5.0
3 Ratings
Caribbean Fish Curry
Caribbean Fish Curry with Mango
Caribbean Fish Curry
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1hr 2min
Total Time

Ingredients

Servings
2
US / METRIC

Rice and Fish

300 g
Basmati Rice
400 mL
Water
6 g
Salt
350 g
Fish
Skrei, North Atlantic cod
30 mL
Olive Oil
5 g
Curry Paste
1 clove
Garlic

Mango Curry

1
Mango
1
Spring Onion
2 cm
Fresh Ginger
50 g
Curry Paste
500 mL
Coconut Milk
100 g
Tomatoes , chopped
or Pelati
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Nutrition Per Serving

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CALORIES
1190
FAT
74.5 g
PROTEIN
47.7 g
CARBS
90.8 g

Cooking Instructions

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Step 1
Put the Basmati Rice (300 g) , Water (400 mL) , and Salt (6 g) into the porcelain dish. Put the dish on the wire shelf in the cold cooking space at level 1. Steam
Step 2
Steam the rice at 100 °C for 20 Minutes.
Step 3
Meanwhile, crush the Garlic (1 clove) . Marinate the Fish (350 g) with the Olive Oil (30 mL) , Curry Paste (5 g) , and garlic. Put the marinated fish into the second porcelain dish. Place the dish on the perforated cooking tray and put into the cooking space, which is still hot, at level 3. Continue to steam.
Step 4
Add ingredients
Step 5
Continue to steam at 100 °C for 12 Minutes.
Step 6
Peel the Spring Onion (1) and chop up the flesh. Cut the Mango (1) into rings, and Grate the Fresh Ginger (2 cm) .
Step 7
In a pot, bring the Coconut Milk (500 mL) and the Curry Paste (50 g) to boil. Add the mango, spring onion, ginger, and Tomato (100 g) and simmer on low heat.
Step 8
Serve the curry with rice and the steamed fish.
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Rate & Review

5.0
3 Ratings
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Nutrition Per Serving
Calories
1190
% Daily Value*
Fat
74.5 g
96%
Saturated Fat
52.2 g
261%
Trans Fat
--
--
Cholesterol
87.5 mg
29%
Carbohydrates
90.8 g
33%
Fiber
4.6 g
16%
Sugars
28.8 g
--
Protein
47.7 g
95%
Sodium
2112.5 mg
92%
Vitamin D
5.4 µg
27%
Calcium
138.2 mg
11%
Iron
10.0 mg
56%
Potassium
1594.9 mg
34%