Calories
406 kcal
Protein
40,1 g
Fat
18 g
Carbohydrates
19,4 g
Roll the fish in flour. Place it in a frying pan with plenty of oil. Fry for a minute on each side. Drain off the excess oil.
Put the curry in a pan and drizzle with oil. Fry until bubbling, then add the sugar. Cook for a minute, then pour in the milk and coconut cream. Bring to the boil.
Put in fish sauce, peppercorns, basil and pollock.
The finished dish is transferred to a plate and garnished with rice and lemon slices.
Bon Appetit!
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