Fish Curry with Rice
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
419
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 419 cal. | (20 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 761 mg | (19 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 347 μg | (174 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Cod
- 2 shallots (cut into eighths)
- 2 tsps freshly grated ginger
- 2 garlic cloves
- 6 Tbsps Coconut milk
- 2 Tbsps sesame oil
- 4 Tbsps soy sauce
- 1 tsp Chili powder
- 1 Tbsp lemon juice
- 1 Tbsp ground almonds
- 2 tsps Curry powder
- 1 sm can ground saffron
- 2 Tbsps finely chopped cilantro
- Coriander
- 200 grams Basmati rice
- 3 cloves
- 1 stalk cinnamon
- 1 tsp Cardamom
- salt
- freshly ground peppers
Preparation steps
1.
Rinse rice in a sieve under running water, then boil in two parts water along with cloves, cinnamon and cardamom. Turn down to the lowest heat and allow to stand.
2.
Cut the fish fillet into bite size pieces.
3.
Fry shallots in hot sesame oil. Add garlic, pushed through a press, and ginger and briefly sauté, then add coconut milk, soy sauce, curry powder, chili powder, saffron, ground almonds, and lemon juice. Season with salt and pepper, then add fish and simmer for about 6 minutes. Stir in chopped cilantro.
4.
Serve with spicy rice.
