1/3
2/3
3/3
100%
1
Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Glycemic Load
25
High
Nutrition per serving
Calories713.5 kcal (36%)
Total Fat44.6 g (64%)
Carbs61.8 g (24%)
Sugars8.5 g (9%)
Protein20 g (40%)
Sodium515.8 mg (26%)
Fiber8.8 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1red onion
thinly sliced
2Fresh Tomatoes
cut into wedges
1fresh chilli pepper
1red pepper
thinly sliced
1 tspgarlic paste
1 tspginger paste
2Spring Onions
chopped
3 tspKorma Paste
1 x 400mlCoconut Milk tin
1 cupChicken Stock
1/2 cube dissolved in hot water
3 packsReady-to-Wok Noodles
Fresh Coriander
for garnish
butter
Instructions
Step 1
Cook the Fish: Microwave the fish until fully cooked. Set aside.
Step 2
Sauté Vegetables: In a pan, fry the red pepper, red onion, and a knob of butter until softened.
Step 3
Add Flavor: Stir in the garlic paste, ginger paste, and korma paste. Cook for a minute until fragrant.
Step 4
Make the Sauce: Pour in the chicken stock and coconut milk. Stir well.
Step 5
Simmer the Fish: Add the cooked fish to the pan and let it simmer for 5-10 minutes.
Step 6
Prepare the Noodles: Microwave the noodles according to the packet instructions.
Step 7
Assemble & Serve: Divide the noodles into bowls, pour the fish curry over the top, and garnish with spring onions, fresh coriander, chia seeds, and sesame seeds.
