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Coconut Chili Fish Curry

Two Stars Guiding Stars

  • Servings:

    4 (427 g) as an appetizer

  • Prep Time:

    10 minutes

  • Cook Time:

    45 minutes

Ingredients

Serve this spicy-sweet curry over brown rice or quinoa with a side of fresh greens. For a vegan option, switch the fish with roasted cauliflower. Steamed veggies such as broccoli, green beans or edamame would all make an excellent base to soak up the delicious sauce.
Chili Paste Ingredients:
8 dry red chilis
1/4 cup water
5 garlic cloves
1/2 Tbsp. coriander
1/2 Tbsp. cumin
1 tsp. of cayenne
Juice of 1/2 lemon
Coconut Chili Fish Curry

Directions

1. Bring chilis to a boil in water and let steep for at least 5 minutes.
2. Grind the chilis, water and garlic to a paste. Add the spices and lemon juice and mix to combine. Set aside.
3. Fry the cod fillets in 1 tablespoon olive oil for 4 to 5 minutes on each side. Set aside.
4. In a large, heavy-bottomed pot, saute onion in 1 tablespoon oil until translucent. Add chili paste and cook over low heat for about 10 minutes.
5. Stir in coconut milk and 1/2 cup water. Season to taste with extra cayenne pepper and lemon juice.
6. Add the cooked fish and continue cooking for 10 more minutes.  Garnish with fresh cilantro.

Nutrition

Nutritional Facts
Servings 4 (427 g)
Base Nutrients
Calories 270 kcal (13%)
Calories from Fat 128 kcal (0%)
Total Fat 14 g (22%)
Saturated Fat 6 g (32%)
Cholesterol 50 mg (17%)
Sodium 90 mg (4%)
Total Carbohydrates 14 g (5%)
Dietary Fiber 2 g (8%)
Protein 23 g (38%)
Vitamins
Vitamin A n/a
Vitamin C 138 mg (153%)
Minerals
Calcium 54 mg (4%)
Iron 2 mg (12%)
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