Fish Curry with Peanuts

Fish Curry with Peanuts

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  • Preparation 20 min
  • Cooking 25 min
  • Servings 4
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs
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Ingredients

    • 1 onion, chopped
    • 2 tbsp (30 ml) olive oil
    • 4 garlic cloves, chopped
    • 2 tbsp curry powder
    • 2 cups (500 ml) water
    • 1/4 cup (60 ml) peanut butter, smooth or crunchy
    • 1/4 tsp (1 ml) sambal oelek
    • 1 large sweet potato, peeled and cubed
    • 1 broccoli, cut into florets
    • 2 zucchini, cut into 1/2-inch (1 cm) thick slices
    • 1 lb (450 g) frozen skinless white fish fillets (haddock, sole, etc..) (See note)
    • ¼ cup (30 g) sweetened shredded coconut, toasted (optional)

Preparation

Note from Ricardo

Use frozen fish fillets that are frozen individually. If you use fillets that are frozen in blocks, you will have to thaw them and add them 3 to 5 minutes before the end of cooking.

Personal Note