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Coconut fish curry

Coconut fish curry
4.8 5 rating
Prep. 25 min
Total 1 h 20 min
6 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
    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
Calories 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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Good food, gluten free 94 Recipes
Australia and New Zealand

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