Indian cod fillet pan with eggplant
Indian cod fillet pan with eggplant: 352 kcal and 32 g protein per serving, ready in 20 minutes. Nutrition calculated from the ingredients.
Ingredients
- 10 g Rapeseed oil
- 70 g Onions (diced)
- 8 g Garlic (finely chopped)
- 150 g Cod fillet
- 130 g Eggplant (cubed)
- 120 g Tomato passata
- 4 g Curry powder
- 2 g Turmeric
- 2 g Ground ginger
Instructions
- Heat 10 g rapeseed oil in a large pan over high heat.
- Sweat 70 g onions for 2 minutes, add 8 g garlic and fry 30 seconds.
- Add 150 g Cod fillet and sear 5–7 minutes until browned.
- Stir in 130 g Eggplant and cook 5 minutes over medium heat.
- Toast 4 g curry powder, 2 g turmeric and 2 g ground ginger in the hot fat for 30 seconds before adding liquid — that releases the aroma.
- Deglaze with 120 g Tomato passata, reduce for 2 minutes and season well.
Nutrition per serving
- 352 kcal
- 32 g protein
- 29 g carbs
- 12 g fat