Fish Curry with Coconut Milk
Basic Information
- Servings: 4
- Serving Size: 1 cup
- Difficulty: 3
- Budget: 3
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Meal Type: Main Dish
Diet Types
- Keto
- Atkins
- Low-Carb
- High-Protein
- Paleo
- Whole30
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Dukan
- South Beach
- Zone
- Pescatarian
- Flexitarian
- Blue Zones
- Halal
- Kosher (if fish is certified)
Equipment
- - Large skillet
Ingredients
- 1 lb white fish (e.g., cod), cubed
- 1 can (14 oz) coconut milk
- 1 onion , chopped
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon garlic powder
- - Salt and pepper to taste
Directions
- - Heat olive oil in a skillet over medium heat, sauté onion for 3-4 minutes, add curry powder and garlic powder; stir for 1-2 minutes.
- - Add coconut milk, salt, and pepper, bring to a simmer, then add fish and cook for 10-15 minutes until flaky (145°F/63°C).
- - Serve 1 cup per portion warm.
Storage
Refrigerate in an airtight container for up to 2 days. Reheat on stovetop or microwave.
Nutrition
- Calories: 400
- Protein: 32g
- Fat: 28g
- Carbs: 6g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A