Coconut Curry Fish

Author: Canadian Living

This creamy fish dish is a Barnett specialty.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2001

Ingredients

  • 1 tablespoon vegetable oil
  • 2 onions chopped
  • 3 minced cloves of garlic
  • 2 teaspoons curry powder
  • 1/2 teaspoon each of salt and pepper
  • 1 can coconut milk
  • 1 cup diced tomatoes
  • 1/2 cup chicken stock
  • 1/2 cup fish stock
  • 10 allspice
  • 2 lbs kingfish or grouper fillets
  • 2 lbs kingfish or tilapia fillets
  • 2 lbs kingfish or red snapper fillets
  • 1/2 teaspoon lime juice
  • 2 green onions sliced

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 366 mg
  • Protein 34 g
  • Calories 327.0
  • Total fat 18 g
  • Cholesterol 56 mg
  • Saturated fat 13 g
  • Total carbohydrate 8 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Coconut Curry Fish

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