curry-fish-and-rice

Curry Fish and Rice

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  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
starfighter
Recipe by  starfighter

“I don't know where my mom found this recipe, but I remember eating it when I was little. This is a great recipe for when you don't have time to watch everything in the kitchen, but it's nice enough that I've served it to company!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Heat water, onion, butter, curry powder, and salt in a large skillet over medium heat until butter is melted, about 2 minutes. Stir rice into onion mixture and arrange frozen white fish over rice. Sprinkle with almonds.
  2. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. Fish should be heated through, and the flesh should be opaque and flake easily. Mix in peas and fluff rice with a fork before serving.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 344 cal
  • 17%
  • Fat
  • 12.7 g
  • 20%
  • Carbs
  • 34.9 g
  • 11%
  • Protein
  • 21.6 g
  • 43%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 568 mg
  • 23%

Based on a 2,000 calorie diet

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Indian Fish Curry

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Yellow Curry Chicken with Jasmine Rice