Ingredients
- 2 red onions
- 10 g ginger
- 2 cloves of garlic
- 2 small red chili peppers
- 2 sticks lemongrass
- 2 tbs curry powder or AMC Exotica
- 500 ml coconut milk
- 600 g firm white fish fillet (e.g., cod)
- 100 g sugar snap peas
- salt
- 1 bunch coriander
- 2 tbs salted peanuts, chopped
Preparation
1. Peel and cut the onions into fine wedges. Peel and finely cut the ginger and garlic. Peel and finely cut the chili pepper and lemongrass too, add everything to the pot.
2. Heat the pot on highest level up to the roasting window, switch to a low level and briefly roast everything. Add the curry powder or AMC Exotica and coconut milk and stir everything well.
3. Dice the fish fillet and cut sugar snap peas in fine strips, add both, mix and close with the EasyQuick with the appropriate sealing ring.
4. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 1 minute in the steam area. At the end of cooking time, carefully mix the curry and season to taste with salt. Chop the coriander and sprinkle peanuts over the curry to serve.
Tip
- Serve the fish curry with jasmine or basmati rice.
This recipe has been tested and approved by AMC.
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