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EatSmarter exclusive recipe

Fish and Coconut Curry

with Mango, Tomato and Hot Spices

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Fish and Coconut Curry
387
calories
Calories

Fish and Coconut Curry - The South Indian delicacy fills the room with exotic scents while cooking

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Print
very easy
Difficulty
45 min.
Preparation
ready in 1 hr
Ready in
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie387 kcal(18 %)
Protein40 g(41 %)
Fat16 g(14 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.9 μg(10 %)
Vitamin E7.8 mg(65 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin11.6 mg(97 %)
Vitamin B₆0.7 mg(58 %)
Folate47 μg(16 %)
Pantothenic acid1.3 mg(22 %)
Biotin9 μg(20 %)
Vitamin B₁₂3.7 μg(123 %)
Vitamin C38 mg(40 %)
Potassium910 mg(23 %)
Calcium83 mg(8 %)
Magnesium92 mg(31 %)
Iron2.9 mg(19 %)
Iodine93 μg(47 %)
Zinc1.2 mg(17 %)
Saturated fatty acids5.3 g
Uric acid272 mg
Cholesterol180 mg
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1 ½ pounds
firm fish fillet (such as pangasius or tilapia)
1
3
1
1
large piece fresh Ginger root (about 8 cm long)
14 ounces
1
small Mango (about 150 grams)
2
red Onions
3 tablespoons
1 tablespoon
1 teaspoon
ground Cilantro
1 teaspoon
1 tablespoon
1 teaspoon
¾ cup
2 sprigs
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Preparation

Kitchen utensils

1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Citrus juicer

Preparation steps

Step 1/8
Fish and Coconut Curry preparation step 1

Rinse fish fillets, pat dry and cut into 3 cm (approximately pieces. Squeeze juice from limes and drizzle over the fish pieces in a bowl. Let marinate in the refrigerator. 

Step 2/8
Fish and Coconut Curry preparation step 2

Peel the garlic and chop finely. Rinse chile pepper, wipe dry and cut into slices. Peel and finely grate the ginger root.

Step 3/8
Fish and Coconut Curry preparation step 3

Rinse tomatoes, wipe dry, cut into quarters and remove seeds. Coarsely chop tomatoes. Peel mango, cut into slices around the pit and coarsely chop. Peel the onions and cut into thin slices.

Step 4/8
Fish and Coconut Curry preparation step 4

Heat the oil in a pot and cook mustard seeds until they pop. Add onions, garlic, ginger and chiles and cook, stirring, for 1 minute.

Step 5/8
Fish and Coconut Curry preparation step 5

Add cilantro, cumin, curry powder and turmeric to the pot. Sauté briefly and then pour in the coconut milk.

Step 6/8
Fish and Coconut Curry preparation step 6

Add tomatoes to pot, bring to a boil and let simmer over medium heat for 4 minutes.

Step 7/8
Fish and Coconut Curry preparation step 7

Add mango and cook for 1 minute.

Step 8/8
Fish and Coconut Curry preparation step 8

Season fish lightly with salt and add to pot. Cover and cook until fish is opaque throughout, 4-6 minutes. Rinse mint and shake dry. Garnish fish curry with mint and serve. 

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