Main courses · Fish & seafood
Curry coconut fish with spiced lentils
To make your own Indian curry paste, see Cookidoo® for recipe.
TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 30 min
- Total
- 30 min
- Yield
- 4 portions
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- Category
- Main coursesFish & seafood
- Time
- 15–30 min
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- boneless, skinless fish fillets
- 4
- Indian curry paste
- 30 g
- coconut milk
- 330 g
- sea salt
- 0.5 tsp
- onion
- 1
- garlic
- 2 cloves
- ghee
- 20 g
- fresh coriander
- 4 sprigs
- ground coriander
- 1 tsp
- ground cumin
- 1 tsp
- dried curry leaves
- 5
- fresh long red chilli
- 1
- hot water
- 200 g
- dried red lentils
- 100 g
- frozen peas
- 100 g
- fresh green beans
- 100 g
- carrot
- 1
- coconut milk
- 70 g
- lime
- 1
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 45 g
- Energy
- 2,441.8 kJ
- Calories
- 583.6 kcal
- Fat
- 23.5 g
- Fibre
- 8.4 g
- Carbohydrates
- 41.1 g
Cooking instructions are available on the original Cookidoo® page.
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