Coconut Curry Fish52 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“A wonderfully exotic but quick dish! Serve over brown rice, millet, or quinoa.” - by MATHGOD
Original recipe yields 6 servings
- Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
- 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.
- 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.
Amount Per Serving (6 total)
- 353 cal
- 18 g
- 32.1 g
Based on a 2,000 calorie diet
Reviews (52)Rate This Recipe
"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 fish. ..." See more That way the fish wasn't falling apart and disinigrating into the sauce (like some other members have said)."
"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. The ch..." See moreunks of fish just fell apart and didn't taste like fish anymore, plus the consistency of the fish in general was just strange. The curry itself was wonderful but I will use fresh veggies next. If you are in a hurry though, the frozen mix is a great option."
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