How to Make Fish Curry | Asian Style | PassionOn

READY IN: 40mins

INGREDIENTS

  • 1⁄2 tablespooncoconut oil
  • 2garlic cloves (grate)
  • 20gfresh turmeric (peel and grate)
  • 1⁄2 teaspoonturmeric powder
  • 3chili peppers
  • 400mlcoconut milk
  • 1lemongrass
  • 2fresh lime leaves
  • 5mlfish sauce
  • 1carrot, peeled and cut into
  • 4white fish fillets, e.g. cod
  • 1bunchcoriander

    • NUTRITION INFO

    Serving Size: 1 (247) g

    Servings Per Recipe:4

    Calories: 320.8

    Calories from Fat 222 g 69 %

    Total Fat 24.8 g 38 %

    Saturated Fat 20.9 g 104 %

    Cholesterol 61.6 mg 20 %

    Sodium 213.5 mg 8 %

    Total Carbohydrate8 g 2 %

    Dietary Fiber 1 g 4 %

    Sugars 2.6 g 10 %

    Protein 19.9 g 39 %

    DIRECTIONS

  • In a long, cast iron pot, heat coconut oil and add garlic, fresh turmeric, turmeric powder, lemongrass, lime leaves and ginger. Stir for a while, for about 2-3 minutes, and then pour the broth and coconut milk. Add broccoli, carrots, sugar snap peas and 2 chilli sliced. We cook another 2 minutes. Then gently put the fish and shrimp fillets so that they are slightly submerged. We don’t mix the curry anymore, we can gently move the pot. Cook for 5-7 minutes. Season with fish sauce.
  • Serve the curry with rice. Before serving, decorate with chives, chili, sesame seeds and coriander. If the sauce seems too thick enough, you can thicken it with water and potato flour.

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