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By X M

Fish Curry

6 steps
Prep:10minCook:45min
Keto fish curry recipe NOT SUITABLE FOR FREEZING
Updated at: Wed, 27 Nov 2024 19:44:12 GMT

Nutrition balance score

Unbalanced
Glycemic Index
34
Low
Glycemic Load
8
Low

Nutrition per serving

Calories608 kcal (30%)
Total Fat48.7 g (70%)
Carbs22.7 g (9%)
Sugars11.4 g (13%)
Protein27.2 g (54%)
Sodium1372.9 mg (69%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Melt the coconut oil in a casserole dish or large saucepan set over a medium heat until hot. Add the leek and a pinch of salt, sweating until softened, about 7-8 minutes.
Sauce PanSauce Pan
SpoonSpoon
coconut oilcoconut oil2 Tbsp
leekleek1
Step 2
Stir in the garlic, ginger, and chilli sauce.
gingerginger1 Tbsp
cloves garliccloves garlic3
chilli saucechilli sauce2 ½ Tbsp
Step 3
Cook for a further 2-3 minutes before stirring in the coconut milk, chicken stock, stevia, fish sauce, coconut aminos, and vinegar
coconut milkcoconut milk600ml
chicken stockchicken stock200ml
granulated steviagranulated stevia2 tsp
fish saucefish sauce2 Tbsp
coconut aminoscoconut aminos1 Tbsp
rice wine vinegarrice wine vinegar1 Tbsp
Step 4
Bring to the boil and then reduce to a gentle simmer. Cook for 15-20 minutes until thickened, stirring from time to time
Step 5
Stir in the peanut butter followed by the tomato and cod. Return to a simmer, cooking until the cod is cooked through, about 8-10 minutes.
smooth peanut buttersmooth peanut butter2 Tbsp
vine tomatoesvine tomatoes4
skinless cod filletskinless cod fillet450g
Step 6
When ready, season the curry with salt and pepper. Divide between bowls and garnish with coriander.
BowlBowl
fresh cilantrofresh cilantro1 handful
saltsalt
freshly ground black pepperfreshly ground black pepper

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