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Women Fitness Org

Home / Recipes / Fish Curry

Fish Curry

December 16, 2017

Non-vegetarian

Fish Curry

Nutritive Information

Calories: 535 Fat: 37 g Net Carbs: 5.75 g net Protein: 44 g

Ingredients

  • 4 7 ounce portions of Silver Hake or other sustainable white fish
  • 4 Tbsp Coconut Oil
  • ½ tsp mustard seeds, whole
  • 2 long green chilies, cut in small pieces, deseeded if you prefer a milder curry.
  • 1 tsp fresh ginger, grated
  • ¼ tsp ground cumin
  • 1 tsp curry powder
  • 1 inch fresh turmeric root, grated or ½ tsp of ground turmeric powder
  • ½ red onion finely chopped
  • 3 cloves of garlic, chopped
  • 1.5 cup full fat coconut cream
  • ½ tsp sea salt
  • ¼ cup chopped cilantro
  • ½ cup water

Instructions

  • Heat half of the coconut oil in a large saucepan or a small dutch oven.
  • Add the mustard seed and stir until it starts to pop.
  • Add the onion, garlic and ginger and sweat for about 5 minutes.
  • Add the chilli, curry, cumin and turmeric and cook for a further 5 minutes.
  • Add the coconut milk and salt and bring to the boil then simmer for about 15 minutes.
  • In the meantime heat the rest of the oil in a nonstick pan.
  • Fry the fish in the coconut oil for about 2 to 3 minutes, turning it gently in the middle careful not to break the fillets.
  • Now add the fish to the curry sauce, and cook for another 5 minutes on a low flame.
  • Add the cilantro and mix well. Serve immediately.

Serves

4 Servings.

Notes

From thenourishedcaveman.com

Non-vegetarian

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