Creamy Fish Curry

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Creamy Fish Curry
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
412
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie412 kcal(20 %)
Protein32.18 g(33 %)
Fat26.76 g(23 %)
Carbohydrates12.76 g(9 %)
Sugar added0 g(0 %)
Roughage1.13 g(4 %)
Vitamin A51.93 mg(6,491 %)
Vitamin D7.4 μg(37 %)
Vitamin E1.21 mg(10 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.07 mg(6 %)
Niacin17.17 mg(143 %)
Vitamin B₆0.92 mg(66 %)
Folate53.08 μg(18 %)
Pantothenic acid0.79 mg(13 %)
Biotin8.22 μg(18 %)
Vitamin B₁₂1.62 μg(54 %)
Vitamin C12.33 mg(13 %)
Potassium1,077.93 mg(27 %)
Calcium57 mg(6 %)
Magnesium82.63 mg(28 %)
Iron2.58 mg(17 %)
Iodine1.05 μg(1 %)
Zinc1.42 mg(18 %)
Saturated fatty acids21.63 g
Cholesterol76.54 mg

Ingredients

for
4
Ingredients
1 large onion (coarsely chopped)
1 walnut-sized ginger (peeled and finely chopped)
2 cloves garlic (crushed)
2 tablespoons Madras curry paste
1 teaspoon ground cilantro
8 Saffron
2 tablespoons lemon juice
1 ⅔ cups Coconut milk
2 stalks Lemongrass (cut into 4 cm/1 1/2" lengths)
3 cups Halibut fillet (cut into bite sized pieces)
To garnish
4 scallions (trimmed and chopped)
How healthy are the main ingredients?
Coconut milkgarliconionginger
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Pot mit Deckel, 1 Measuring cups, 1 Teaspoon, 1 Whisk, 1 Small bowl, 1 Ladle, 1 Piping bag, 1 Wooden spoon

Preparation steps

1.
Whizz the onions, ginger, garlic, curry paste, coriander, saffron and lemon juice in a food processor.
2.
Add half the coconut milk and blend well.
3.
Pour the remaining coconut milk into a wok or saucepan over a medium heat and add the spice mixture and lemongrass.
4.
Stir and simmer for 5 minutes. Add the fish pieces and cook for a further 5 minutes, adding water to make it soup-like consistency if needed.
5.
Season with salt and ground black pepper. Sprinkle over the chopped scallions, to garnish.