Best if prepared in a wok. Heat medium - high, add coconut oil, red bell peppers (sliced), shallots (sliced), Thai chili (chopped), mushrooms (halved), and cook until glossy.
Then add cumin and curry, stir well and add coconut milk, bring to semi-boil and add haddock (cut into 3 inch slices), cook for about 7 minutes on medium until the pink of the fish is almost not visible.
Add basil and sea salt (roughly chopped) and cover for another 4 minutes)
Serve and enjoy!
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|Serving Size: 1 Serving (711g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 103 (23%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 165mg||51 %|
|Sodium 235.8mg||8 %|
|Potassium 2030.6mg||53 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 20.9g|
|Protein 62.5g||89 %|
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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: 451
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