Coconut fish curry

Coconut fish curry

4.7 407 ratings

Prep. 25 min

Total 1 h 10 min

4 portions

Ingredients

Garam masala

cinnamon quills
2
cardamom pods
2
coriander seeds
2 tbsp
whole cloves
10
cumin seeds
1 tbsp
black peppercorns
1 tbsp
dried bay leaves
2

Coconut rice

jasmine rice
300 g
water
700 g
coconut milk
250 g
salt
1 tsp

Curry sauce

brown onion (approx. 120 g), cut into halves
1
garlic cloves
2
ground turmeric
1 tsp
fresh long green chillies deseeded if preferred and cut into pieces
1 - 2
piece fresh ginger peeled
3 cm
coconut oil
50 g
salt
1 tsp
Roma tomatoes ripe, cut into halves
6
coconut milk
400 g
fresh kaffir lime leaves cut into thin slices
3
fish sauce (gluten free)
2 tsp
palm sugar
2 tsp
snow peas cut into thin slices
100 g
oil for greasing
skinless snapper fillets cut into portions (approx. 8 cm)
750 g
ground black pepper to season
fresh Thai basil leaves only, for garnishing (optional)
2 sprigs

Difficulty

easy

Nutrition per 1 portion

Sodium 1845.6 mg

Protein 49.8 g

Calories 3789.3 kJ / 902 kcal

Fat 42 g

Fibre 12.6 g

Saturated Fat 27.9 g

Carbohydrates 71.2 g

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Good food, gluten free 94 Recipes
Australia and New Zealand

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