Preparation time: cca. 25 minutes
Per portion: cca. 260 kcal / 1092 kJ
40 g P, 6 g F, 8 g CH
INGREDIENTS (Serves 4)
- 750 g halibut fillet
- juice of 1 lemon
- 2 onions
- 1 garlic clove
- 1 tbsp butter
- ½ bunch freshly chopped coriander
- 1 tsp turmeric
- 2 tsp curry
- 1 tbsp coconut milk
- 6 tomatoes
- 150 g yogurt
- Rinse and pat dry the halibut fillet and cut into bite-sized pieces. Sprinkle with lemon juice. Peel and finely chop the onions and garlic clove. Melt the butter in a pan and sauté the onions and garlic until transparent. Stir in the coriander, spices and coconut milk and cook for 3 minutes.
- Rinse and dry the tomatoes, then cut out the stalks. Skin, remove the seeds and cut in half. Put them in the pan, and cook for another 5 minutes. Stir in the yogurt, and heat.
- Put the pieces of fish in the sauce, cover and cook for cca. 10 minutes. Add salt and pepper to taste. The fish curry goes well with rice.