Coconut fish curry

Coconut fish curry

4.7 408 valoraciones

Prep. 25min

Total 1h 10min

4 portions

Ingredientes

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

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 1845.6 mg

Proteína 49.8 g

Calorías 3789.3 kJ / 902 kcal

Grasa 42 g

Fibra 12.6 g

Grasas saturadas 27.9 g

Carbohidratos 71.2 g

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