Singapore Fish Curry
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
388
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 629 mg | (16 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 22.9 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Monkfish (Alternatively Zander)
- 20 grams Coconut flakes
- 1 onion
- 1 garlic clove
- 1 pc peeled, large ginger
- 1 stalk Lemongrass
- 6 pcs almonds
- 1 Tbsp Turmeric
- 2 Tbsps vegetable oil
- 1 can Coconut milk
- 100 milliliters instant Vegetable broth
- Red paprika
- green paprika
- Ingredients
- salt
Preparation steps
1.
Rinse monkfish, pat dry and cut into bite-size pieces.
2.
Toast coconut chips in a dry skillet until light brown. Peel onion, garlic, ginger and lemongrass, trim and coarsely cut all. Puree onion, garlic, ginger, lemongrass, almonds and turmeric in a food processor.
3.
Heat oil in a wok or a pan. Add ginger-onion puree and saute for about 2 minutes while stirring. Add coconut milk and broth, mix and boil.
4.
Rinse bell peppers, cut in half, remove seeds and ribs and cut into small pieces. Add bell pepper and fish pieces to the wok, saute for 4 minutes and season with salt. Serve garnished with coconut chips.
