Fish Curry

Fish Curry is a staple of many Asian countries and it varies based on locally available ingredients. Several traditional recipes served as inspiration for this lighter yet pretty tasty and macro-friendly version.

Whether you’re craving an exotic meal or want to impress a dinner date with your culinary skills, here’s how to make it.

Grocery list:

MARINADE

• Curry powder
• Chili powder
• Lemon juice

CURRY

• 1/2 yellow onion
• Ginger
• Garlic
  
• Chili powder
• Curry powder
• 1 tin chopped tomatoes
• 100ml coconut Milk
• 250g Cod
• Coriander
• 60g basmati or jasmine dice

Start by marinating the fish with salt, curry powder, chili and lemon juice.

In the meantime, chop up 1/2 onion and slowly brown it in a large pan, add a pinch of salt to release water when almost paste-like consistency add minced garlic and ginger, curry powder and cook until an intense aroma is formed.

Add the tomatoes and sautée until they start to break down, add water and simmer. Reduce until thickened, then add the coconut milk and mix it in to form a smooth sauce.

Now it’s time to remove the fish from the marinade. To intensity the flavour you can pan-fry the fish in a separate pan and then add it to the curry or cook it directly in the curry sauce.

Once fish is tender and cook through garnish with coriander, a scrunch of black pepper, a squeeze of lime and serve on a bed of basmati rice.

MACROS: 668Kcal, Protein 56g, Carbohydrates 66g, Fats 20g