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Fish curry with bamboo
Nutrition facts per serving:
- Energy in kcal about 308
- Fat about 17g
- Carbohydrates about 7g
- Protein about 30g

This is needed
for 4 people
Curry mixture
- 1 tbsp cumin
- 1 bay leaf
- 1 tsp chilli flakes
- 2 tbsp coriander seeds
- 0.5 tsp black pepper
- 4 cardamom pod, remove and use only the seeds
- 2 cloves
- 1 star anise
- 1 tbsp turmeric
- 0.5 tsp cinnamon
Wok
View these products
- oil for frying
- 600 g Royal cod fillets, broken into pieces
- 2 dl vegetable bouillon
- 1 broccoli, cut into florets
- 2.5 dl coconut milk
- 140 g bamboo shoots
- 1 bunch coriander, torn into pieces
- 2 kaffir lime leaves (Thai-Kit), gequetscht

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.