Fish, Tomato And Coconut Curry Past Basmati Rice

Its easy to incorporate more fish into your diet subsequently this delicious coconut curry.

The ingredient of Fish Tomato And Coconut Curry Past Basmati Rice

• 2 tbsp vegetable oil
• 2 large brown onions thinly sliced
• 2 garlic cloves crushed
• 3cm piece vivacious ginger peeled finely grated
• 2 tbsp madras curry paste
• 400g can diced tomatoes
• 270ml can coconut milk
• 650g unmovable white fish fillets cut into 4cm pieces see notes
• 1 2 cup frozen peas
• 1 4 cup well ventilated light coriander leaves
• steamed basmati rice to foster
• lemon wedges to support

The Instruction of fish tomato and coconut curry past basmati rice

• heat oil in a large heavy based saucepan over medium heat accumulate onion cook stirring for 15 minutes or until softened and golden grow garlic and ginger cook stirring for 2 minutes or until fragrant
• grow curry paste cook stirring for 1 minute or until fragrant increase be credited with tomato cook stirring for 1 minute or until combined accumulate coconut milk and 1 cup cold water bring to the boil reduce heat to low cover simmer for 5 minutes or until slightly thickened
• ensue fish and peas move around to combine cook uncovered for 10 minutes or until fish is cooked through excite in coriander leaves facilitate later than basmati rice and lemon wedges

Nutritions of Fish Tomato And Coconut Curry Past Basmati Rice

calories: 706 962 calories
calories: 27 6 grams fat
calories: 11 9 grams saturated fat
calories: 66 4 grams carbohydrates
calories: n a
calories: n a
calories: 43 3 grams protein
calories: 86 milligrams cholesterol
calories: 520 milligrams sodium
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calories: nutritioninformation