Fish Curry
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
372
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 15.4 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 806 mg | (20 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 99 μg | (50 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the curry
- 600 grams fish fillets (such as cod or redfish)
- 1 pc ginger (walnut-sized)
- 50 milliliters Coconut milk
- 5 Tbsps sesame oil
- 5 Tbsps soy sauce
- 3 garlic cloves
- 1 tsp Chili powder
- 2 Tbsps lemon juice
- 1 Tbsp finely chopped Lemongrass (white part only)
- 20 grams blanched almonds
- 20 grams chopped Cashews
- salt
- freshly ground peppers
- For garnish
- 1 Tbsp parsley (cut into thin strips)
- Lemon leaf
- Lemongrass
Preparation steps
1.
Peel and chop the cloves of garlic and ginger coarsely, then mix together with the coconut milk, sesame oil, soy sauce, 1/2 teaspoon chile powder, lemon juice and almond, then puree.
2.
Pour the sauce into a wok or a pan and bring to a boil with the lemon grass, then reduce the heat and simmer.
3.
Add the cashew nuts and season with remaining chile powder, salt and pepper.
4.
Cut fish fillet into about 3 cm (approximately 1 inch) cubes, place in the curry sauce and simmer for about 4 minutes. Serve garnished with parsley.
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