Devices & Accessories
Coconut fish curry
Prep. 25min
Total 1 h 20min
6 portions
Ingredients
Garam masala
-
cinnamon quills2
-
cardamom pods2
-
coriander seeds2 tbsp
-
whole cloves10
-
cumin seeds1 tbsp
-
black peppercorns1 tbsp
-
dried bay leaves2
Coconut rice
-
jasmine rice350 g
-
water800 g
-
coconut milk200 g
-
salt1 tsp
Curry sauce
-
brown onions (approx.200 g), cut into halves1 ½
-
garlic cloves3
-
ground turmeric1 ½ tsp
-
fresh long green chillies deseeded if preferred and cut into pieces1 - 2
-
piece fresh ginger peeled4 cm
-
coconut oil30 g
-
salt1 - 2 tsp
-
Roma tomatoes ripe, cut into halves900 g
-
coconut milk600 g
-
fresh kaffir lime leaves cut into thin slices4 - 5
-
fish sauce (gluten free)3 tsp
-
palm sugar3 tsp
-
snow peas cut into thin slices150 g
-
oil for greasing
-
skinless snapper fillets cut into portions (approx. 8 cm)1000 - 1200 g
-
ground black pepper to season
-
fresh Thai basil leaves only, for garnishing (optional)3 sprigs
Difficulty
easy
Nutrition per 1 portion
Sodium
1250.4 mg
Protein
12.8 g
Calories
2572.1 kJ /
614.7 kcal
Fat
25.1 g
Fibre
6 g
Saturated Fat
23.1 g
Carbohydrates
72 g
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Good food, gluten free
94 Recipes
Australia and New Zealand
Australia and New Zealand
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