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Fish Fillet In Creamy Coconut Curry

 
One serving costs about $10.77 One serving costs about $10.77 One serving costs about $10.77

$10.77 per serving

1 people like this recipe

1 likes

This recipe is ready in 30 minutes

Ready in 30 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner Indian,Asian
spoonacular Score:54%

Spoonacular Score: 54%

 

Fish Fillet In Creamy Coconut Curry might be just the Indian recipe you are searching for. This main course has 399 calories, 25g of protein, and 21g of fat per serving. For $3.19 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. Head to the store and pick up indian curry leaves, garlic, tumeric powder, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is good. Try Creamy fish curry, Coconut Curry Fish, and Curry coconut fish parcels for similar recipes.

Riesling, Gruener Veltliner, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Bully Hill Vineyards Dry Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 14 dollars per bottle.

Bully Hill Vineyards Dry Riesling



» Get this wine on Amazon.com

Ingredients

Servings:
14.5 oz
14.5 oz diced canned tomatoes
diced canned tomatoes
1 cup
1 cup coconut milk
coconut milk
0.5 tsps
0.5 tsps coriander powder
coriander powder
2 tsps
2 tsps cumin
cumin
2 sprigs
2 sprigs curry leaves
curry leaves
5
5  dried chillies
dried chillies
1 lb
1 lb elk fillet
elk fillet
0.22 cloves
0.22 cloves garlic
garlic
2
2  ginger
ginger
5
5  green chilies
green chilies
0.75 cups
0.75 cups cooked kabocha squash
cooked kabocha squash
2 Tbsps
2 Tbsps oil
oil
0.5
0.5  onion
onion
1 Tbsp
1 Tbsp parsley
parsley
1 Tbsp
1 Tbsp tamarind paste
tamarind paste
0.5 tsps
0.5 tsps tumeric powder
tumeric powder
14.5 oz diced canned tomatoes
14.5 oz
diced canned tomatoes
1 cup coconut milk
1 cup
coconut milk
0.5 tsps coriander powder
0.5 tsps
coriander powder
2 tsps cumin
2 tsps
cumin
2 sprigs curry leaves
2 sprigs
curry leaves
5  dried chillies
5
dried chillies
1 lb elk fillet
1 lb
elk fillet
0.22 cloves garlic
0.22 cloves
garlic
2  ginger
2
ginger
5  green chilies
5
green chilies
0.75 cups cooked kabocha squash
0.75 cups
cooked kabocha squash
2 Tbsps oil
2 Tbsps
oil
0.5  onion
0.5
onion
1 Tbsp parsley
1 Tbsp
parsley
1 Tbsp tamarind paste
1 Tbsp
tamarind paste
0.5 tsps tumeric powder
0.5 tsps
tumeric powder

Equipment

plastic wrap
plastic wrap
skewers
skewers
oven
oven
frying pan
frying pan
plastic wrap
plastic wrap
skewers
skewers
oven
oven
frying pan
frying pan


Instructions

  1. Heat oven and bake squash at 400 degees F. Remove when it is slightly golden brown, or test with skewer for doneness. Remove and let cool, then remove skin and cut in chunks. Set aside.
  2. Blend the spices into a smooth paste. Cut the fillets in chunky pieces, season with a little salt and pepper, cover with plastic wrap and refrigerate.
  3. Heat oil in a deep pan, stir fry onion till soft Add in the curry leaves, curry paste and 1/2 tsp. coriander, adding a little more oil if necessary. Fry on medium heat till fragrant and oil separates from the paste. Add the squash and tomatoes and stir for another 10 minutes. Remove curry leaves, add the tamarind juice a little at a time, according to your taste. Blend mixture till smooth, then pour mixture back into the pan.
  4. Reheat on medium heat and add in coconut milk at little at a time and mixing it as you add the milk. Add slightly more coconut milk if you like more sauce.
  5. Bring coconut milk to a boil, add fish to the mixture. Cover and simmer over meduim heat for 5-6 minutes. Gently turn fish over to cook through. Season to taste.
  6. Sprinkle with parsley or cilantro, and serve with cooked basmati rice.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $10.77
Ingredient
14.5 ounces diced canned tomatoes
1 cup coconut milk
½ teaspoons coriander powder
2 teaspoons cumin
2 sprigs curry leaves
5 dried chillies
1 pound elk fillet
2 cloves garlic
2 ginger
5 green chilies
¾ cups cooked kabocha squash
2 tablespoons oil
½ onion
1 tablespoon parsley
1 tablespoon tamarind paste
½ teaspoons tumeric powder
Price
$0.88
$1.38
$0.06
$0.26
$0.18
$0.02
$38.25
$0.13
$0.08
$0.99
$0.14
$0.08
$0.12
$0.16
$0.26
$0.05
$43.06

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

Cooking Tips

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
382 Calories
29g Protein
21g Total Fat
20g Carbs
18% Health Score
Limit These
Calories
382
19%

Fat
21g
33%

  Saturated Fat
11g
74%

Carbohydrates
20g
7%

  Sugar
10g
11%

Cholesterol
62mg
21%

Sodium
402mg
17%

Get Enough Of These
Protein
29g
60%

Vitamin B3
13mg
67%

Vitamin C
42mg
52%

Iron
7mg
42%

Manganese
0.79mg
39%

Folate
149µg
37%

Phosphorus
295mg
30%

Potassium
965mg
28%

Vitamin K
28µg
27%

Copper
0.5mg
25%

Zinc
3mg
23%

Magnesium
88mg
22%

Fiber
5g
21%

Selenium
12µg
18%

Vitamin E
2mg
17%

Vitamin A
820IU
16%

Vitamin B6
0.26mg
13%

Vitamin B1
0.13mg
9%

Calcium
82mg
8%

Vitamin B2
0.09mg
6%

Vitamin B5
0.46mg
5%

covered percent of daily need

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