Coconut Curry Fish

“A very quick but still amazing dish.”
Serving: 6 | Prep: 15m | Ready in: 30m
• 2 cups water
• 1 cup uncooked brown rice
• 1 tbsp. vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, crushed
• 1 lb. cod fillets, cut into chunks
• 1 1/2 tbsps. curry powder
• 2 tsps. chili powder
• 1 tsp. ground turmeric
• 1 tsp. ground cumin
• salt and pepper to taste
• 1 (14 oz.) can coconut milk
• 1 (16 oz.) package frozen stir-fry vegetables
• 1 tbsp. cornstarch
• In a pot, boil rice and water. Keep it covered, lower heat to low, and let it
simmer for 45 minutes.
• On medium-high heat, heat the oil in a skillet. Mix in the garlic and onion
and cook for 60 seconds. Stir in cod, and use pepper, salt, cumin, turmeric,
chili powder and curry powder to season. Add in the coconut milk, and stir in
frozen veggies. Keep it covered, and cook till cod could be easily flaked
using a fork and veggies become soft for 10 minutes.
• Into a bowl, drain off half cup of liquid from the skillet and combine with
cornstarch. Mix back into skillet to thicken sauce. Serve on the cooked rice.
Nutrition Information
• Calories: 353 calories;
• Total Carbohydrate: 32.1 g
• Cholesterol: 27 mg
• Total Fat: 18 g
• Protein: 18.9 g
• Sodium: 254 mg

Leave a Reply

Your email address will not be published. Required fields are marked *