Heat a heavy bottomed pan over high heat. Saute onion and ginger in butter and oil for 1 minute.
Pour in rice, and stir to coat.
Pour in water and bring to the boil. When tunnels form in the rice, place the fish pieces on the top. Mix the curry paste and coconut milk, pour over fish.
Cover the pan and cook unitl the fish is cooked through 5-10 minutes depending on thickness of the fish.
The quickest and easiest fish curry.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (532g)|
|Recipe Makes: 2|
|Calories from Fat: 398 (39%)|
|Amt Per Serving||% DV|
|Total Fat 44.2g||59 %|
|Saturated Fat 23.5g||117 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 6g|
|Cholesterol 177.1mg||54 %|
|Sodium 247.9mg||9 %|
|Potassium 1105.9mg||29 %|
|Total Carbohydrate 98.6g||29 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 95.1g|
|Protein 53.1g||76 %|
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: 1012
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.