Fish Coconut Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 37 μg | (62 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 137 mg | (144 %) | ||
| Potassium | 1,292 mg | (32 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 90 μg | (45 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 500 grams fish fillets (skinless, such as haddock or tubot)
- 2 carrots
- 2 orange Bell pepper
- 150 grams Snow peas
- 1 onion
- 2 garlic cloves
- 1 red chili pepper
- 2 centimeters fresh ginger
- 1 tsp chopped Coriander
- 2 Tbsps sesame oil
- 1 pinch Galangal powder
- 1 pinch ground Cumin
- 400 milliliters fish stock
- 200 milliliters Coconut milk
- 2 Tbsps light soy sauce
- 1 splash Lime juice
- cilantro (for garnish)
Preparation steps
Rinse the fish and cut into bite-size pieces. Peel and slice the carrots. Rinse the bell peppers, cut in in half lengthwise, remove seeds and ribs, and cut into thin strips. Rinse the snow peas and cut in half or thirds. Peel the onion and cut into strips. Peel and finely chop the garlic. Rinse the chile pepper, remove seeds and cut into rings. Peel and finely chop the ginger.
Heat the oil in a skillet. Add the carrots, bell peppers, snow peas, onion, garlic, chile pepper and ginger, and cook for 1-2 minutes.
Add the coriander root, galangal and cumin to the skillet and cook until fragrant. Stir in the coconut milk and simmer for 8 minutes.
Add the fish and simmer until cooked through, about 5 minutes. Season with soy sauce and lime juice to taste. Serve garnished with the cilantro leaves.
