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Fish curry with bamboo
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 308
  • Fat about 17g
  • Carbohydrates about 7g
  • Protein about 30g
This is needed
This is needed for 4 people
Curry mixture
  • 2 tbsp coriander seeds
  • 1 tbsp cumin
  • 1 bay leaf
  • 1 tsp chilli flakes
  • 0.5 tsp black pepper
  • 2 cloves
  • 4 cardamom pods, remove and use only the seeds
  • 1 star anise
  • 0.5 tsp cinnamon
  • 1 tbsp turmeric
Wok
  • oil for frying
  • 600 g Royal cod fillets, broken into pieces
  • 1 broccoli, cut into florets
  • 140 g bamboo shoots
  • 2.5 dl coconut milk
  • 2 dl vegetable bouillon
  • 2 kaffir lime leaves (Thai-Kit), gequetscht
  • 1 bunch coriander, torn into pieces
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And that's how it's done
And that's how it's done
Curry mixture
Without using any oil, gently toast the coriander seeds and all other ingredients up to and including the star anise in a wok or wide-bottomed frying pan over a very low heat, allow to cool, grind finely in a food processor, stir in the cinnamon and turmeric.
Wok
Heat the oil in the same pan. Brown the fish in batches for approx. 3 mins., remove from the pan. Stir fry the broccoli and beansprouts for approx. 2 mins. Add the curry mixture and continue to cook for approx. 2 mins. Pour in the coconut milk and stock, bring to the boil. Add the kaffir lime leaves, cook over a medium heat for approx. 15 mins. Return the fish to the pan and allow to infuse for approx. 5 mins. on a low heat. Scatter the coriander over the top.