Steamed white fish with chermoula and mulligatawny soup

4.0 1 valoración

Prep. 15min

Total 1h

6 portions

Ingredientes

Chermoula

fresh coriander leaves and stalks
90 g
fresh parsley leaves and stalks
25 g
garlic cloves
2
ground cumin
¾ tsp
paprika
¾ tsp
dried chilli flakes
¾ tsp
freshly squeezed lemon juice
45 g
extra virgin olive oil
45 g
sea salt
¼ tsp
ground black pepper
¼ tsp
whole snapper tropical, gutted and cleaned (approx. 500 g each)
3

Mulligatawny style broth

onion cut in half
100 g
fresh ginger cut into pieces
3 cm
garlic cloves
2
fresh green chilli deseeded, cut in half
1
garam masala
1 tbsp
ghee
20 g
ground black pepper
1 tsp
sea salt
1 tsp
Vegetable stock paste (see Tip)
60 g
water
1200 g
cinnamon quill
½
almond meal
30 g
chickpea (besan) flour
1 tbsp

Chermoula fish

potatoes cut into cubes (3 cm)
650 g
fresh coriander leaves only
20 g
freshly squeezed lemon juice
20 g
coconut cream
150 g
fresh dill leaves only, to serve

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 592.9 mg

Proteína 58.9 g

Calorías 2538.4 kJ / 606.7 kcal

Grasa 25.5 g

Fibra 12.7 g

Grasas saturadas 9 g

Carbohidratos 39.2 g

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