Fish Curry with Zucchini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,156 mg | (29 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 460 μg | (230 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 800 grams Cod
- 400 milliliters Coconut milk (canned, unsweetened)
- 1 Tbsp green Curry paste
- 1 garlic clove
- ½ bunch scallions
- 3 sprigs Thai basil
- 3 Lime leaves
- 1 Zucchini
- 3 Tbsps vegetable oil
- lemons (juice)
- 1 Tbsp Light soy sauce
- 1 Tbsp Fish sauce
- salt
Preparation steps
Cut fish fillets into large bite-size pieces, place in a bowl and mix with salt, lemon juice, fish sauce and soy sauce. Cut garlic into slices, add and marinate for about 30 minutes. Rinse spring onions and cut the white and light green part into rings. Rinse Thai basil, shake dry and remove leaves. Rinse, dry and cut kaffir lime leaves into strips. Rinse the zucchini and cut into slices. Pour the coconut milk in a saucepan and bring to a boil. Let simmer over low heat for about 5 minutes.
Heat the oil in a wok or deep frying pan. Remove the fish from the marinade and cook in the oil over low heat, about 2-3 minutes. Add curry paste and cook briefly, add coconut milk and the remaining marinade, green onions, Thai basil, kaffir lime leaves and zucchini and cook for another 3-4 minutes. Season with soy sauce. Serve the fish curry with basmati rice, as desired.
