Coconut fish curry

Coconut fish curry

4.5 10 ratings

Prep. 25min

Total 1 h 10min

2 portions

Ingredients

Garam masala

cinnamon quills
2
cardamom pods
2
coriander seeds
2 tbsp
whole cloves
10
cumin seeds
1 tbsp
black peppercorns
1 tbsp
dried bay leaves
2

Coconut rice

jasmine rice
150 g
water
700 g
coconut milk
250 g
salt
1 tsp

Curry sauce

brown onion (approx. 60 g), cut into halves
½
garlic clove
1
ground turmeric
½ tsp
fresh long green chilli deseeded if preferred and cut into pieces
½ - 1
piece fresh ginger peeled
1 ½ cm
coconut oil
20 g
salt
½ tsp
Roma tomatoes ripe, cut into halves
3
coconut milk
200 g
fresh kaffir lime leaves cut into thin slices
1 ½
fish sauce (gluten free)
1 tsp
palm sugar
1 tsp
snow peas cut into thin slices
50 g
oil for greasing
skinless snapper fillets cut into portions (approx. 8 cm)
380 g
ground black pepper to season
fresh Thai basil leaves only, for garnishing (optional)
1 sprig

Difficulty

easy

Nutrition per 1 portion

Sodium 2051.9 mg

Protein 17.1 g

Calories 3856.4 kJ / 921.7 kcal

Fat 44.1 g

Fibre 9.1 g

Saturated Fat 40.3 g

Carbohydrates 94.8 g

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Good food, gluten free 94 Recipes
Australia and New Zealand

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