LunchGluten-free
Fish Curry with Rice
Tender fish cooked in a bright coconut-tomato curry with rice.
- Calories
- 780
- kcal per serving
- Protein
- 46 g
- per serving
- Time
- 28 min
- 10 prep · 18 cook
- Makes
- 1 serving
- about 555 g each
Ingredients
- 200 gFirm fish fillet, boneless, skin removed, and patted dry
- 200 gCooked rice, warm, freshly cooked
- 1 mediumTomato, finely chopped unless the method says otherwise
- 100 mlCoconut milk
- 6Curry leaves
- 1 tbspOil
- 1/4 tsp, or to tasteSalt
- as specified in the instructionsWater
Contains: fish.
Method
- Heat the oil in a pan over medium heat. Add the curry leaves and let them sizzle for 20 seconds until fragrant.
- Add the chopped tomato and cook for 4 minutes, mashing lightly, until it softens into a base.
- Pour in the coconut milk and 50ml water, then bring to a gentle simmer, keeping the heat low so the coconut milk does not separate.
- Cut the fish into pieces, season lightly with salt, and slide the pieces into the curry.
- Simmer gently for 6 to 8 minutes, spooning sauce over the top occasionally, until the fish flakes easily with a fork.
- Serve immediately over the warm cooked rice.
Log it in GymTribe
Fish Curry with Rice is in the GymTribe food catalog. Find it on the Foods screen, check the recipe and log a serving to your day in a tap.
