Coconut Curry With Fish And Vegetables
This Coconut Curry with Fish and Vegetables is a delicious and flavorful dish from Guinean cuisine that is perfect for a cozy dinner at home.
Ingredients
- 1 lb white fish fillets, such as tilapia or cod
- 2 tablespoons coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 can (14 oz) coconut milk
- 1 cup chicken or vegetable broth
- 2 cups mixed vegetables (such as bell peppers, carrots, and snap peas)
- Salt and pepper to taste
- Cooked rice or crusty bread, for serving
Instructions
- In a large skillet, heat the coconut oil over medium heat.
- Add the chopped onion, garlic, and ginger, and sauté until the onion is soft and translucent.
- Stir in the curry powder and cook for another minute to toast the spices.
- Pour in the coconut milk and broth, and bring the mixture to a simmer.
- Add the fish fillets and mixed vegetables to the skillet, and simmer gently until the fish is cooked through and the vegetables are tender.
- Season the curry with salt and pepper to taste.
- Serve the coconut curry over cooked rice or with crusty bread.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 18g
- Fiber
- 5g
Supplies
Large skillet Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
This coconut curry pairs well with steamed rice or crusty bread. Garnish with fresh cilantro or lime wedges for an extra burst of flavor.
Tips & tricks
For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the curry.
Cost
$15