Kabeljauwcurry in komkommer

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(10 stuks)

1 fijngesneden sjalotje
1 eetlepel geraspte gemberwortel
1 fijngesneden teentje knoflook
1-2 theelepels kerriepoeder
1 theelepel sambal oelek
300 gr kabeljauwfilet in kleine blokjes
1 ontvelde vleestomaat in blokjes
1 dl volle yoghurt
4 eetlepels fijngesneden korianderblaadjes
zout
1 in de lengte gehalveerde geschilde komkommer

Bak de sjalot, de gember en de knoflook ± 5 minuten in de olie en
bak de kerrie en de sambal ± 3 minuten mee.
Roer er de kabeljauw en de tomaat door en bak ze ± 5 minuten
mee.
Voeg de yoghurt en 2 eetlepels koriander toe, verwarm alles goed en breng
op smaak met zout.
Laat de curry tot kamertemperatuur afkoelen.
Verwijder met een lepel de zaadjes uit de komkommerhelften en snijd de
komkommer in stukken van 4-5 cm.
Vul de komkommer royaal met het currymengsel en bestrooi ze met 2
eetlepels koriander.