Coconut Curry Fish
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 327 |
| pro | 34 g |
| total fat | 18 g |
| sat. fat | 13 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 56 mg |
| sodium | 366 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 21 |
| vit A | 8 |
| vit C | 15 |
| folate | 11 |
This creamy fish dish is a Barnett specialty.
Ingredients
- 1 tbsp vegetable oil
- 2 onions, chopped
- 3 minced cloves of garlic
- 2 tsp curry powder
- 1/2 tsp each of salt and pepper
- 1 can (400 ml) coconut milk
- 1 cup diced tomatoes
- 1/2 cup chicken stock or fish stock
- 10 whole allspice
- 2 lb kingfish or grouper fillets or tilapia fillets or red snapper fillets
- 1/2 tsp lime juice
- 2 green onions, sliced
Preparation
In shallow Dutch oven, heat oil over medium heat; cook onions and garlic for 5 minutes or until softened. Add curry powder, salt and pepper; stir for 1 minute.
Add coconut milk, tomato, stock and allspice; bring to boil. Reduce heat; simmer for 25 minutes. Add fish; cover and cook for 10 minutes or until fish flakes easily with fork. Discard allspice. Stir in lime juice. Serve sprinkled with green onions.
Source : Canadian Living Magazine: March 2001
- Keywords : Main Course; Dinner; Stew; Vegetarian; One-Pot; Tilapia; Curry; Coconut; Tomatoes; Green onions;
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