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Fish Curry: White Fish in Coconut Curry Sauce

White fish simmered in a fragrant coconut curry sauce.

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Curry fish
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 6 g
Fats 52 % 11 g
Carbohydrates 19 % 4 g
160 kcal
GI: 100 / 0 / 0
    1. Add the chili pepper to a blender, seeds removed (leave them in if you want more heat), along with the garlic, vegetable oil, salt, curry powder, and lime zest. Blend into a curry paste. 2. Sauté the onion in oil. 3. Stir in the curry paste. 4. After a minute, add the tomatoes cut into wedges. 5. Pour in the coconut milk and lower the heat. 6. Simmer the sauce until it thickens slightly, then add the fish and cook until done. This curry is traditionally served over steamed rice. Your fish curry is ready. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Garlic - 143  kcal/100g
  • Curry - 352  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Coconut milk - 230  kcal/100g
  • Zest - 97  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Fish fillet - 204  kcal/100g

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