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Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 10 minutes
Cooking time: 7 minutes
Totaltime: 17 minutes

Bird's eye chilis range from 50,000 to 100,000 Scoville Heat Units on the Scoville Scale. Compare this to a typical jalapeno pepper, which averages 5,000 SHU, and the bird's eye pepper is anywhere from 10 to 20 times hotter. That's quite a lot of heat!


  • 1 lb thick cod fillets, skinless and boneless
    2 dl of coconut milk
    2 small carrots
    1 red pepper
    4 spring onions
    2 pinches of grated lime zest
    1 fresh bird's eye chili
    4 pinches of curry
    2 tablespoons chopped fresh coriander
    1 tablespoon of peanut oil
    1 pinch of salt


  • Peel the spring onions, wash them and cut them into oblique slices, including the green part. Brush the carrots, wash them and cut them into very thin oblique slices. Wash the pepper and cut it into very thin slices. Wash, sort and cut the pepper into strips.
    Rinse the fish fillets, pat them dry and cut them into 2 cm wide strips. Heat the oil in a 23 cm cast iron casserole dish and brown the spring onions, carrot and pepper.
    Add the coconut milk, lemon zest, chili pepper, salt and curry. Mix and add the cod strips. Cover and cook for 5 minutes.
    Finally add the coriander, mix and remove from the heat. Pour the soup into 4 plates and serve.
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Cod soup with coconut milk

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