Milde viscurry
with carrot, broccoli & gomashio
Koolvis is rijk aan jodium. Dit is goed is voor je schildklier, je stofwisseling en voor de groei van kinderen. Genoeg vis eten is dus de boodschap!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Garlic
1 piece
Carrot
100 g
Broccoli
½ sachet(s)
Yellow curry spices
1 piece
Pollock
(Contains Fish)
90 milliliters
Coconut milk
5 milliliters
Fish sauce
(Contains Fish)
50 g
Wholewheat noodles
(Contains Wheat)
½ piece
Onion
⅓ sachet(s)
Gomashio
(Contains Sesame)
Not included in your delivery
1 tablespoon
Sunflower oil
½ teaspoon
Sugar
¼ piece
Low sodium vegetable stock cube
½ teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare a stock using 225 ml water and 1/4 stock cube per person. Press or mince the garlic and finely chop the onion. Cut the head of the broccoli into very small florets and finely dice the stem. Slice the carrot into thin crescents.
Heat 1 tbsp sunflower oil per person in a large deep frying pan on medium heat. Add the garlic, onion and curry spices and fry for 2 – 3 minutes. In the meantime, pat the pollock fillet dry with kitchen paper, cut it into equal sized pieces of about 2 cm and season with salt and pepper. Move the onion, garlic and spices to one side of the pan and place the pollock on the other side. Fry the pollock for 2 minutes on each side, then remove from the pan and set aside.
Pour the stock, coconut milk and fish sauce into the pan along with the sugar, white wine vinegar, carrot and broccoli. Put the lid on and stew for 5 minutes. The broccoli does not have to be cooked through yet. Weigh out the noodles. Take the lid off the pan, add the noodles and cook for 3 - 4 minutes with the lid off.
Stir the noodles to separate them and add some more water or stock if the curry dries out too quickly. Season with salt and pepper. Put the fish in the curry and let it heat up briefly. Serve the curry on plates and garnish with the gomashio.