Fish Curry with Basmati Rice and Lime
Nutritional values
(Percentage of daily recommendation)
| Calorie | 618 cal. | (29 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 26.7 μg | (59 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 952 mg | (24 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 439 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 200 grams Basmati rice
- salt
- 600 grams redfish fillet
- 2 Limes (juiced)
- 1 Red onion
- 1 bunch scallions
- 100 grams soybean sprout
- 1 Red chili pepper
- 1 Tbsp vegetable oil
- 100 milliliters Vegetable broth (Instant)
- 4 Tbsps Curry
- Coconut milk (200 ml, unsweetened)
- freshly ground pepper
- 1 Lime (for garnish)
Preparation steps
Cook rice in salted water according to package directions. Rinse fish, pat dry and cut into cubes. Drizzle with lime juice. Peel onion. Rinse scallions. Finely chop onion and scallions. Rinse sprouts and drain. Slice chile pepper lengthwise, remove seeds and finely chop.
Heat 1 tablespoon oil in a pan. Add red onion, chile pepper, scallions and sprouts and sauté briefly. Mix with the rice. Keep warm.
Heat vegetable broth in a pot. Add fish cubes and simmer about 6 minutes. Lift from the broth with a skimmer.
Heat remaining oil in a pan. Add curry powder and sauté briefly. Stir in broth and coconut milk and bring to a boil while stirring. Season with salt and pepper. Add fish to the sauce and let stand for 1-2 minutes. Arrange fish curry and rice on plates and serve garnished with lime.
