Coconut Curry Fish

Coconut Curry Fish

57
MATHGOD 0

"A wonderfully exotic but quick dish! Serve over brown rice, millet, or quinoa."

Ingredients

30 m {{adjustedServings}} servings 353 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
  2. Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
  3. Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.
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Reviews

57
  1. 67 Ratings

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I love this recipe, however I made some modifications. I added more curry, and also cayenne pepper, chili power, and red peppers...I like my food spicy. Also, I made the sauce and broiled the ...

I love fish but this recipe didn't do it for me. I love curry and think that if I would make this again I would specifically pick up fish balls at an Asian market or just use chicken instead. ...

Thought it was an excellent dish. I used tilapia instead of cod and fresh vegetables sauted that I already had in the refrigerator. It was quick and easy and the best tasting Indian dish I've...