Curry coconut fish with spiced lentils

4.3 3 ratings

Prep. 10 min

Total 30 min

4 portions

Ingredients

boneless, skinless fish fillets (approx. 120 g each)
4
Indian curry paste of choice, plus an extra 2 tsp (see Tips)
30 g
coconut milk
330 g
sea salt plus extra to season
½ tsp
onion cut into halves
1
garlic cloves
2
ghee
20 g
fresh coriander leaves, stems and roots
4 sprigs
ground coriander
1 tsp
ground cumin
1 tsp
dried curry leaves dried or fresh (optional)
5
fresh long red chilli thinly sliced (see Tips)
1
hot water
200 g
dried red lentils rinsed
100 g
frozen peas (see Tips)
100 g
fresh green beans cut into pieces ( 3cm)
100 g
carrot cut into battons
1
coconut milk to drizzle
70 g
lime cut into wedges, to serve
1

Difficulty

easy

Nutrition per 1 portion

Sodium 426.3 mg

Protein 45 g

Calories 2441.7 kJ / 583.6 kcal

Fat 23.5 g

Fibre 8.4 g

Saturated Fat 17.9 g

Carbohydrates 41.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Savvy suppers 9 Recipes
Australia and New Zealand

You might also like...

Capsicum chicken and summer squash (Diabetes)

40min

Pad Thai

1h

Grab 'n' go muesli bites (Diabetes)

25min

Loaded chickpea masala with spelt chapatis (Diabetes)

40min

Prawn and broccoli fried rice (Diabetes)

35min

Spiced red lentil and chicken soup (Diabetes)

30min

Spanish chicken tomato stew (Diabetes)

40min

Creole jambalaya

1h

Steamed salmon with garlic butter, potatoes & Italian salad

45min

Tingly Korean pork noodle ramyeon

50min

Lemon roast chicken

1h 35min

Quick chicken tikka masala

35min