Coconut fish curry

Coconut fish curry

4.3 9 ratings

Prep. 25 min

Total 1 h 20 min

6 portions

Ingredients

Garam masala

cinnamon quills
2
cardamom pods
2
coriander seeds
2 tbsp
whole cloves
10
cumin seeds
1 tbsp
black peppercorns
1 tbsp
dried bay leaves
2

Coconut rice

jasmine rice
350 g
water
800 g
coconut milk
200 g
salt
1 tsp

Curry sauce

brown onions (approx.200 g), cut into halves
1 ½
garlic cloves
3
ground turmeric
1 ½ tsp
fresh long green chillies deseeded if preferred and cut into pieces
1 - 2
piece fresh ginger peeled
4 cm
coconut oil
30 g
salt
1 - 2 tsp
Roma tomatoes ripe, cut into halves
900 g
coconut milk
600 g
fresh kaffir lime leaves cut into thin slices
4 - 5
fish sauce (gluten free)
3 tsp
palm sugar
3 tsp
snow peas cut into thin slices
150 g
oil for greasing
skinless snapper fillets cut into portions (approx. 8 cm)
1000 - 1200 g
ground black pepper to season
fresh Thai basil leaves only, for garnishing (optional)
3 sprigs

Difficulty

easy

Nutrition per 1 portion

Sodium 1250.4 mg

Protein 12.8 g

Energy 2572.1 kJ / 614.7 kcal

Fat 25.1 g

Fibre 6 g

Saturated Fat 23.1 g

Carbohydrates 72 g

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