Coconut Fish Curry

Name: Coconut Fish Curry
Cuisine: Indian, Asian
Ingredients: 1 brown onion, thinly sliced; 1 carrot, cut in half lengthways and thinly sliced; 2 teaspoons finely grated ginger; 1 tablespoon curry spice mix (see below); 1 cup water; 1 x 400ml can coconut cream (shake well before opening); 1 tablespoon soy sauce; 1 teaspoon sugar; 600g skinless, boneless, white fish fillets; 75g baby spinach leaves; Juice of ½ lemon; 3 cups steamed jasmine rice; 1 teaspoon powdered vegetable stock; 1 teaspoon ground turmeric; 1 teaspoon curry powder

5 steps

Updated at: Thu, 17 Aug 2023 10:35:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Nutrition per serving

Calories3707.6 kcal (185%)

Total Fat120.2 g (172%)

Carbs494.4 g (190%)

Sugars16.7 g (19%)

Protein137.1 g (274%)

Sodium2281.8 mg (114%)

Fiber18 g (64%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Instructions

Step 1

Heat a little oil in a large fry-pan (or medium pot) on medium heat. Cook onion for 2-3 minutes, until softened. Add carrot, ginger and curry spice mix and cook a further 1-2 minutes, until fragrant.

Step 2

Add water, coconut cream, soy sauce and sugar. Bring to a simmer and cook for 4-5 minutes, until vegetables are starting to soften.

Step 3

Pat fish dry with paper towels and remove any remaining scales or bones. Season with salt and pepper. Place whole fish fillets into coconut sauce, ensuring sauce covers fish. Bring to a simmer and cook gently for about 6 minutes, until fish is just cooked through.

Step 4

Gently stir through spinach and lemon juice and season to taste with salt and pepper.

Step 5

To serve, spoon steamed jasmine rice onto each plate or bowl and top with coconut fish curry.