Fish Curry with Yellow Pumpkin rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
* Bass (fish), 650 grams (remove) * Curry powder, 1 tbsp (remove) * Onions, raw, 1 large (remove) * Chicken stock, home-prepared, 1 cup (remove) * Garlic, 3 cloves (remove) * *Coconut Milk, 1 cup (remove) * Pumpkin, cooked, 100 grams (remove) * Garlic, 3 cloves (remove) * *ground tumeric, 1 tsp (remove) * Granulated Sugar, 1 tsp (remove) * Salt, 1 tsp (remove) * *White Rice, medium grain, 1 cup (remove)
Dice onion and 3 of the garlic cloves, begin to saute with oil in medium pot. Once sweated and translucent add curry powder (i have young kids so have to cut down on this, add more or even chillies to your style. Ginger would be good too about a thumbs worth grated).
Add stock and coconut milk and stir though, bring to gentle simmer. Add 2 bay leafs. Cube fish and add.
Cook rice according to packet, but, add diced pumpkin, 3 whole (crushed slightly) garlic cloves, turmeric, sugar and 1 bay leaf. Cook for recommended time and removed garlic and bay leaf.
By this time the fish will be cooked through. Season as desired and serve with rice.
Enjoy! :-)
Number of Servings: 5
Recipe submitted by SparkPeople user MPARKES.
Add stock and coconut milk and stir though, bring to gentle simmer. Add 2 bay leafs. Cube fish and add.
Cook rice according to packet, but, add diced pumpkin, 3 whole (crushed slightly) garlic cloves, turmeric, sugar and 1 bay leaf. Cook for recommended time and removed garlic and bay leaf.
By this time the fish will be cooked through. Season as desired and serve with rice.
Enjoy! :-)
Number of Servings: 5
Recipe submitted by SparkPeople user MPARKES.
Nutritional Info Amount Per Serving
- Calories: 423.6
- Total Fat: 22.2 g
- Cholesterol: 114.5 mg
- Sodium: 706.5 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 1.6 g
- Protein: 35.4 g
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