Indian Curry with Fish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 907 mg | (23 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 102 μg | (51 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 250 grams Basmati rice
- 3 garlic cloves
- 1 pc fresh ginger (4 cm)
- 150 milliliters Coconut milk
- 5 Tbsps sesame oil
- 5 Tbsps soy sauce
- 1 tsp Chili powder
- 2 Tbsps lemon juice
- 30 grams blanched almonds
- 1 Tbsp finely chopped Lemongrass ((Only the White portion)
- salt
- freshly ground peppers
- ½ tsp Coriander
- 2 Star anise
- 600 grams fish fillets (such as cod or redfish)
- 1 sprig Lemon balm
- 3 sprigs Basil
Preparation steps
Cook the rice according to package instructions.
Peel the garlic and ginger and chop both coarsely, then puree along with the coconut milk, sesame oil, soy sauce, 1/2 teaspoon chili powder, lemon juice and almonds.
Pour the sauce in a wok or a pan and bring to a boil with the lemongrass, then reduce heat to a simmer. Season the sauce with the remaining chili powder, salt and pepper. Add coriander seeds and star anise and simmer for 10 minutes.
Rinse the fish fillets, pat dry and cut into 3 cm (approximately 1 inch) pieces. Place the fish pieces into the hot sauce and simmer about 6 minutes (do not boil!). Rinse the lemon balm and basil, pluck the leaves from the stalks and cut into fine strips. Season the curry with salt and pepper, sprinkle with herbs and serve with the rice.
