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Coconut fish curry

Coconut fish curry
4.7 374 ratings
Prep. 25 min
Total 1 h 10 min
4 portions
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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
    300 g
  • water
    700 g
  • coconut milk
    250 g
  • salt
    1 tsp
Curry sauce
  • brown onion (approx. 120 g), cut into halves
    1
  • garlic cloves
    2
  • ground turmeric
    1 tsp
  • fresh long green chillies deseeded if preferred and cut into pieces
    1 - 2
  • piece fresh ginger peeled
    3 cm
  • coconut oil
    50 g
  • salt
    1 tsp
  • Roma tomatoes ripe, cut into halves
    6
  • coconut milk
    400 g
  • fresh kaffir lime leaves cut into thin slices
    3
  • fish sauce (gluten free)
    2 tsp
  • palm sugar
    2 tsp
  • snow peas cut into thin slices
    100 g
  • oil for greasing
  • skinless snapper fillets cut into portions (approx. 8 cm)
    750 g
  • ground black pepper to season
  • fresh Thai basil leaves only, for garnishing (optional)
    2 sprigs

Nutrition per 1 portion

Sodium 1845.6 mg
Protein 49.8 g
Calories 3789.3 kJ / 902 kcal
Fat 42 g
Fibre 12.6 g
Saturated Fat 27.9 g
Carbohydrates 71.2 g

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Australia and New Zealand

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