Try this Fish in Coconut Milk recipe, or contribute your own.
Suggest a better descriptionBlend the coconut milk powder with the hot water and put into a saucepan, about 30cm (12 inches) in diameter, with the curry leaves, ginger, chilli powder and salt. Heat until simmering and simmer for 2-3 minutes. Add the fish, laying the pieces in the pan in a single layer, and bring slowly back to simmering point. Cover the pan and cook over low heat for 5-6 minutes. Shake the pan from side to side occasionally, but do not stir in the curry. Add whole chillies, fresh coriander and lime juce. Shake the pan as before and simmer for 1-2 minutes. Remove from the heat and serve immediately, with boiled basmati rice and cabbage salad.
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 4 servings | ||
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Calories: 2 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 291.7mg | 10 % | |
Potassium 24.6mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.5g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2
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