Indian Fish Curry
Recipe: #30141
August 14, 2018
Categories: Curries, Snapper, Rice, White Rice, Onions, Indian, Gluten-Free, Kosher, No Eggs, Non-Dairy, Canned Tomatoes, Spicy, more
"From our weekday newspaper The West Australian. Times are estimated,"
Original is 4 servings
Ingredients
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- TO SERVE
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Nutritional
- Serving Size: 1 (442.7 g)
- Calories 507.4
- Total Fat - 11.5 g
- Saturated Fat - 2.5 g
- Cholesterol - 77.7 mg
- Sodium - 361.2 mg
- Total Carbohydrate - 53 g
- Dietary Fiber - 3 g
- Sugars - 4 g
- Protein - 45.6 g
- Calcium - 159 mg
- Iron - 1.6 mg
- Vitamin C - 20.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place oil in a large saucepan over a medium heat and add onion, chilli and curry powder, and cook for 2 minutes and then stir paste and add coconut milk and tomatoes, and cook for about 4 minutes, or until simmering.
Step 2
Add fish and simmer, covered, for 10 to 12 minutes or until fish is cooked.
Step 3
Serve with rice and garnish with chilli and coriander.
Tips
No special items needed.
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