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

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Savvy suppers 9 Recipes
Australia and New Zealand

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