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Name: Fish with Curry Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 lbs Fish halibut, swordfish...; 6 tablespoon Extra Virgin Olive Oil; 2 medium Onions very thinly sliced; 1/4 cup Chili peppers chopped; 2 tablespoon Curry powder or paste; 1 1/2 cups Coconut milk; 1 cup Fish stock; 1 tablespoon Ginger grated; 2 tablespoon Lime juice; 5 leaves Basil chopped; Sea salt

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INGREDIENTS

2 lbs Fish ; halibut, swordfish...
6 tablespoon Extra Virgin Olive Oil
2 medium Onions ; very thinly sliced
1/4 cup Chili peppers ; chopped
2 tablespoon Curry powder or paste
1 1/2 cups Coconut milk
1 cup Fish stock
1 tablespoon Ginger ; grated
2 tablespoon Lime juice
5 leaves Basil ; chopped
Sea salt

INSTRUCTIONS

To prepare the sauce, add remaining olive oil to the skillet. Saute onions and chili peppers until soft. Stir in the curry powder or paste until well amalgamated. Add coconut milk and fish stock, bring to a boil and skim. Add ginger, lime juice and basil. Boil vigorously, stirring frequently until the sauce reduces and thickens slightly. Season to taste. Return fish to the skillet and simmer for about 5 minutes or until fish is tender. Do not overcook. Transfer to a heated bowl and serve immediately.

NOTES

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Fish with Curry Sauce

2 lbs Fish halibut, swordfish...
6 tablespoon Extra Virgin Olive Oil
2 medium Onions very thinly sliced
1/4 cup Chili peppers chopped
2 tablespoon Curry powder or paste
1 1/2 cups Coconut milk
1 cup Fish stock
1 tablespoon Ginger grated
2 tablespoon Lime juice
5 leaves Basil chopped
 Sea salt

Remove skin and bone from fish steaks and cut into cubes.  Fry well and saute in batches in a cast-iron skillet in about 3 tablespoons olive oil or lard.  Remove to a heated platter, cover with parchment paper and keep warm in the oven while preparing remaining fish and sauce.
To prepare the sauce, add remaining olive oil to the skillet.  Saute onions and chili peppers until soft.  Stir in the curry powder or paste until well amalgamated.  Add coconut milk and fish stock, bring to a boil and skim.  Add ginger, lime juice and basil.  Boil vigorously, stirring frequently until the sauce reduces and thickens slightly.  Season to taste.  Return fish to the skillet and simmer for about 5 minutes or until fish is tender. Do not overcook.  Transfer to a heated bowl and serve immediately.

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Nutrition

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Serving Size: 1 Serving (463g)
Recipe Makes: 4

Calories: 697
Calories from Fat: 473 (68%)

Amt Per Serving		% DV

	Total Fat 52.6g	70 %
	Saturated Fat 21.1g	105 %
	Monounsaturated Fat 20.4g
	Polyunsanturated Fat 7.4g
Cholesterol 136.7mg		42 %
Sodium 261.3mg		9 %
Potassium 1151.2mg		30 %
Total Carbohydrate 10.7g		3 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 8.6g
Protein 47.5g		68 %
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.

About Our Nutrition Facts

Calories per serving: 697

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