Fish Curry with Basmati Rice and Lime

0
Average: 0 (0 votes)
(0 votes)
Fish Curry with Basmati Rice and Lime
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
420
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories420 kcal(20 %)
Protein33 g(34 %)
Fat9 g(8 %)
Carbohydrates45 g(30 %)
Author of this recipe:

Ingredients

for
4
Ingredients
200 grams
600 grams
2 Limes (juiced)
1
Red Onion
1 bunch
100 grams
1
1 tablespoon
100 milliliters
Vegetable broth (Instant)
4 tablespoons
Coconut milk (200 ml, unsweetened)
1
Lime (for garnish)

Preparation steps

1.

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.

2.

Heat 1 tablespoon oil in a pan. Add red onion, chile pepper, scallions and sprouts and sauté briefly. Mix with the rice. Keep warm.

3.

Heat vegetable broth in a pot. Add fish cubes and simmer about 6 minutes. Lift from the broth with a skimmer.

4.

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.