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Coconut fish curry

Coconut fish curry
4.4 9 ratings
Prep. 25min
Total 1 h 10min
2 portions
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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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