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Cambodian Fish and Coconut Curry

Prep time: 20 min Cooking time: 30 min Makes 5 portions

Cambodian fish and coconut curry is a classic packed with fragrant and healthy spices that work beautifully with potatoes and rice. Success is guaranteed with your little ones!

  • 200 gr drained canned lentils
  • 1 onion (150g), chopped
  • 150ml coconut milk
  • 80g chopped cod
  • 2 tablespoons lime juice
  • 1 teaspoon garlic puree
  • 1 teaspoon ginger puree
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground black pepper
  • 100g long white rice, cooked
  • 300g white potatoes, peeled, chopped and boiled


1. In a saucepan, place all the ingredients together over medium heat, except the rice and the potatoes. Cover with a lid and leave to simmer gently for 30 minutes.

2. Stir occasionally to make sure the ingredients don’t stick to the pan. Transfer the preparation along with the cooked potatoes and rice in a food processor and process until you get the right consistency, add water if necessary.

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