Coconut fish curry
TM6 TM5 TM31

Coconut fish curry

4.8 (115 ratings)

Ingredients

Garam masala

  • 2 cinnamon quills
  • 2 cardamom pods
  • 2 tbsp coriander seeds
  • 10 whole cloves
  • 1 tbsp cumin seeds
  • 1 tbsp black peppercorns
  • 2 dried bay leaves

Coconut rice

  • 300 g jasmine rice
  • 700 g water
  • 250 g coconut milk
  • 1 tsp salt

Curry sauce

  • 1 brown onion (approx. 120 g), cut into halves
  • 2 garlic cloves
  • 1 tsp ground turmeric
  • 1 - 2 fresh long green chillies, deseeded if preferred and cut into pieces
  • 3 cm piece fresh ginger, peeled
  • 50 g coconut oil
  • 1 tsp salt
  • 6 Roma tomatoes, ripe, cut into halves
  • 400 g coconut milk
  • 3 fresh kaffir lime leaves, cut into thin slices
  • 2 tsp fish sauce (gluten free)
  • 2 tsp palm sugar
  • 100 g snow peas, cut into thin slices
  • oil, for greasing
  • 750 g skinless snapper fillets, cut into portions (approx. 8 cm)
  • ground black pepper, to season
  • 2 sprigs fresh Thai basil, leaves only, for garnishing (optional)

Nutrition
per 1 portion
Calories
3789.3 kJ / 902 kcal
Protein
49.8 g
Carbohydrates
71.2 g
Fat
42 g
Saturated Fat
27.9 g
Fibre
12.6 g
Sodium
1845.6 mg

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