Ginger coconut fish curry

Name: Ginger coconut fish curry
Cuisine: Asian
Ingredients: 1 tbsp olive oil; 2 onions, finely sliced; thumb-sized piece of ginger, grated; ½ tbsp turmeric; 1 tbsp garam masala; ½ tsp cayenne; 325ml light coconut milk; 400g boneless and skinless cod loin, cut into chunks; 300g frozen peas; 300g sugar snap peas; 1 red chilli, finely sliced; 1 lime, cut into wedges, to serve; 400g brown basmati rice,

3 steps

Updated at: Thu, 17 Aug 2023 03:44:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

100

High

Nutrition per serving

Calories1363.2 kcal (68%)

Total Fat27.2 g (39%)

Carbs203.3 g (78%)

Sugars19.5 g (22%)

Protein77 g (154%)

Sodium351 mg (18%)

Fiber22.3 g (80%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbspolive oil

½ Tbspturmeric

1 Tbspgaram masala

½ tspcayenne

325mllight coconut milk

400gboneless and skinless cod loin

cut into chunks

300gfrozen peas

300gsugar snap peas

1red chilli

finely sliced

1lime

cut into wedges, to serve

400gbrown basmati rice

Instructions

Step 1

Heat the oil in a large saucepan over a medium heat, then fry the onion for 8 mins until translucent. Stir in the ginger and spices, and cook for another minute. Pour in the coconut milk and 100ml water, stir, then simmer for 10 mins.

Step 2

STEP 2

Step 3

Add the cod, frozen peas and sugar snap peas, and simmer for 5 mins until the fish is flaky. Serve with the rice, sliced chilli, a good grinding of black pepper and some lime wedges on the side for squeezing over.