Yellow Fish Curry with Wholewheat Noodles
with carrot, broccoli & gomashio
Fish sauce is a salty condiment common in South-East Asian cuisine. It won't make your food taste noticeably fishy - instead, it provides a subtle savoury, umami taste.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Pollock
(Contains: Vis)
1 piece
Garlic
½ piece
Carrot
100 g
Broccoli
½ sachet(s)
Yellow curry spices
90 milliliters
Coconut milk
5 milliliters
Fish sauce
(Contains: Vis)
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
½ piece
Red onion
⅓ sachet(s)
Gomashio
(Contains: Sesamzaad)
Not included in your delivery
1 tablespoon
Sunflower oil
½ teaspoon
Sugar
¼ piece
Low sodium vegetable stock cube
225 milliliters
Water
½ teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil the water and crumble in the stock cube (see pantry for amounts).
- Chop the onion and crush or mince the garlic.
- Cut the head of the broccoli into very small florets and then finely dice the stem.
- Slice the carrot into thin crescents.
- Heat a generous drizzle of sunflower oil in a large deep frying pan over medium heat. Fry the onion with the garlic and curry spices for 2 - 3 minutes.
- In the meantime, pat the pollock dry with kitchen paper and cut it into uniform pieces of around 2cm. Season with salt and pepper.
- Move the aromatics to one side of the pan and then transfer the pollock to the other side. Fry the pollock for 2 minutes per side, then remove from the pan and set aside.
- Pour in the stock and the coconut milk, then add the sugar, fish sauce* and white wine vinegar.
- Add the carrot and broccoli, mix well and cover with the lid. Allow to stew for 5 minutes and weigh the noodles in the meantime.
- The broccoli doesn't need to be done yet as it will finish cooking later.
- Remove the lid, add the noodles and cook for 3 - 4 more minutes, uncovered.
*Take care, this ingredient is salty! Use as preferred.
- Stir the noodles so as to separate them and add a splash of water or stock as necessary if the curry is too dry. Season to taste with salt and pepper.
- Transfer the pollock to the curry and heat briefly, then serve.
- Garnish with the gomashio.
