Esta es una exhibición prevé de cómo se va ver la receta de 'Mild Butternut Squash and Salmon Curry' imprimido.

Receta Mild Butternut Squash and Salmon Curry
by Hungry Jenny

Mild Butternut Squash and Salmon Curry

This is a mildly spiced curry which can easily be adjusted to your own taste to give it some more heat.

http://hungryjenny.blogspot.com/2010/02/say-no-to-takeaway-try-this-squash-and.html

Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Reino Unido British
Tiempo para Cocinar: Raciónes: 2

Ingredientes

  • 1 small butternut squash, in chunks
  • 1 cooked salmon fillet, in chunks
  • 200g chickpeas
  • Half a courgette, chopped
  • Half a small red onion, chopped
  • 200ml coconut milk
  • 500ml hot stock
  • 2 tsp fish sauce
  • 1 tsp fennel seeds
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 piece of lemongrass
  • 2 tsp pumpkin seeds
  • Some fresh coriander

Direcciones

  1. Fry the onion, courgette and chickpeas in a deep pan.
  2. Add butternut squash, followed by lemongrass, fennel, paprika, cumin and garlic.
  3. Pour in the coconut milk, stock and fish sauce. Bring to the boil, then simmer for 15 minutes.
  4. Stir in the salmon during the last few minutes.
  5. Take out the lemongrass, garnish with coriander and pumkin seeds, and serve with steamed rice.