Coconut Curry Fish
This creamy fish dish is a Barnett specialty.
Servings: 6
Ingredients:
| 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% |
-
1 tbsp (15 mL) vegetable oil
2 onions, chopped
3 cloves garlic, minced
2 tsp (10 mL) curry powder
1/2 tsp (2 mL) each salt and pepper
1 can (400 mL) coconut milk
1 cup (250 mL) diced tomato
1/2 cup (125 mL) chicken or fish stock
10 whole allspice
2 lb (1 kg) kingfish or grouper steaks or tilapia or red snapper fillets
1/2 tsp (2 mL) 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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »