Fish coconut curry
- Number of Servings: 1
Ingredients
1 clove of garlic1 tsp fresh chilli1 piece of fresh ginger (1cm or 0.5 inch)1/4 tsp of vegetable oil1 oz. of onion, chopped4 curry leaves1 pinch of turmeric1/4 tin of reduced fat coconut milk (400ml)4 ozs. of cod or other white fish1 tomato
Place the garlic, chillies and ginger together in a food processor and process until smooth.
Heat the oil in a non-stick frying pan and fry the onion and curry leaves for about 5 minutes until the onions have softened.
Stir in the garlic, chilli and ginger paste along with the turmeric and fry for a couple of minutes, then add half the coconut milk and about the same volume of water. Bring to a boil, then add the fish, cut into bite-sized pieces and simmer gently for 5-6 minutes.
Add half of the diced tomato and the remaining coconut milk and simmer for a further 3-4 minutes.
Stir in the remaining diced tomato before serving.
Number of Servings: 1
Recipe submitted by SparkPeople user DEBS1972.
Heat the oil in a non-stick frying pan and fry the onion and curry leaves for about 5 minutes until the onions have softened.
Stir in the garlic, chilli and ginger paste along with the turmeric and fry for a couple of minutes, then add half the coconut milk and about the same volume of water. Bring to a boil, then add the fish, cut into bite-sized pieces and simmer gently for 5-6 minutes.
Add half of the diced tomato and the remaining coconut milk and simmer for a further 3-4 minutes.
Stir in the remaining diced tomato before serving.
Number of Servings: 1
Recipe submitted by SparkPeople user DEBS1972.
Nutritional Info Amount Per Serving
- Calories: 149.3
- Total Fat: 1.4 g
- Cholesterol: 62.3 mg
- Sodium: 100.0 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.4 g
- Protein: 27.1 g