Caril De Peixe E Legumes (fish And Vegetable Curry)
Caril de Peixe e Legumes, or Fish and Vegetable Curry, is a popular dish in Guinea-Bissauan cuisine. This flavorful and aromatic curry is made with a variety of vegetables and fish, simmered in a rich and fragrant sauce.
Ingredients
- 500g firm white fish fillets, cut into chunks
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 400ml coconut milk
- 2 large potatoes, peeled and diced
- 2 carrots, sliced
- 1 red bell pepper, diced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is soft and translucent.
- Stir in the ground cumin, coriander, turmeric, and chili powder, and cook for 1-2 minutes until fragrant.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the potatoes, carrots, and red bell pepper to the pot, and simmer for 15-20 minutes until the vegetables are tender.
- Gently add the fish chunks to the pot and simmer for an additional 5-7 minutes until the fish is cooked through.
- Season with salt and pepper to taste.
- Serve the fish and vegetable curry hot, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 12g
Supplies
Large pot Knife Cutting board Grater Measuring spoons Measuring cup Serving bowls
Tools
Stovetop
Serving suggestions
Serve the Caril de Peixe e Legumes with steamed rice or crusty bread for a satisfying meal.
Tips & tricks
For a spicier curry, add extra chili powder or a chopped fresh chili to the sauce.
Cost
$15