Preparation Time: 25 min.
Difficulty: Intermediate
Total Calories: 340 kcal
Ingredients:
- 500g of white fish (like cod or tilapia)
- 2 tablespoons of coconut oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of curry powder
- 1 can (400g) of coconut milk
- 200g of diced tomatoes
- 1 tablespoon of lime juice
- Salt to taste
- Fresh cilantro for garnish
Kitchen Tools Needed:
- Pan
- Spatula
- Measuring cups
- Knife
- Cutting board
Instructions:
- Heat the coconut oil in a pan over medium heat.
- Add the chopped onion and sauté until it becomes translucent.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Sprinkle the curry powder over the sautéed onion mixture and stir well for an even distribution of flavor.
- Pour in the canned coconut milk and diced tomatoes, stirring to combine.
- Bring the mixture to a gentle simmer, cooking for about 5 minutes.
- Cut the fish into bite-sized pieces and add them to the curry sauce.
- Simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
- Add lime juice and salt to taste, adjusting flavors as necessary.
- Garnish with fresh cilantro before serving.
Macros:
- Total Calories: 340kcal
- Carbs: 12g
- Proteins: 28g
- Fats: 20g
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