Fish Curry
Healthy, because
Even smarter
Nutritional values
The paprika brings vitamin C to this dish, which not only strengthens the immune system, but also helps the body to burn fat. Curry is also good for fat burning as it boosts it with capsaicin. At the same time, the spiciness can lift our spirits, as it releases happiness hormones in our body.
If you like it really hot, you can wash a chilli pepper, halve it, remove the seeds, chop it finely and fry it together with the onions. For a higher proportion of vegetables, for example, add a red pepper or carrot to the curry. You can serve a side dish of natural rice with the fish curry.
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,133 mg | (28 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 100 μg | (50 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 20 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 600 grams fish fillets (such as salmon)
- 1 green Bell pepper
- 4 Tomatoes
- salt
- freshly ground Black pepper
- 1 tsp freshly grated ginger
- 1 onion
- 400 grams Coconut milk (unsweetened, 400 grams)
- 2 tsps red Curry paste
- sugar
Preparation steps
Cut fish into bite-sized pieces.
Rinse and halve peppers, remove seeds and ribs, and cut into thin strips.
Blanch tomatoes in boiling water for few seconds, then rinse with cold water, peel, quarter and remove seeds.
Peel and finely chop onion.
In a pan, sauté onions and ginger in hot oil. Add pepper strips and stir in curry paste. Add coconut milk and season lightly with salt. Simmer 3-4 minutes. Add fish and season again with salt, pepper and sugar to taste. Stir in tomatoes and cook 3 minutes more.
