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.

Caril De Peixe E Legumes (fish And Vegetable Curry)

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

  1. 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.
  2. Stir in the ground cumin, coriander, turmeric, and chili powder, and cook for 1-2 minutes until fragrant.
  3. Pour in the coconut milk and bring to a gentle simmer.
  4. Add the potatoes, carrots, and red bell pepper to the pot, and simmer for 15-20 minutes until the vegetables are tender.
  5. Gently add the fish chunks to the pot and simmer for an additional 5-7 minutes until the fish is cooked through.
  6. Season with salt and pepper to taste.
  7. 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