1/2
2/2
100%
1
Nutrition balance score
Unbalanced
Glycemic Index
40
Low
Nutrition per recipe
Calories2239.6 kcal (112%)
Total Fat140.2 g (200%)
Carbs191.8 g (74%)
Sugars25.3 g (28%)
Protein62.9 g (126%)
Sodium1555.7 mg (78%)
Fiber31.7 g (113%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 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
Chia Seeds
Sesame Seeds
for garnish
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.
