Fish Curry with Rice
Basic Information
- Servings: 4
- Serving Size: 1 cup curry with 1/2 cup rice
- Difficulty: 3
- Budget: 3
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Meal Type: Main Dish
Diet Types
- High-Protein
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Zone
- Pescatarian
- Flexitarian
- Blue Zones
- Halal
- Kosher (if fish is certified)
Equipment
- - Large skillet
- - Medium saucepan
Ingredients
- 1 lb white fish (e.g., cod), cubed
- 1 cup brown rice
- 2 cups fish or vegetable broth
- 1 can (14 oz) coconut milk
- 1 onion , chopped
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- - Salt and pepper to taste
Directions
- - In a saucepan, bring broth to a boil, add rice, reduce heat, and simmer for 20-25 minutes until tender.
- - Heat olive oil in a skillet over medium heat, sauté onion for 3-4 minutes, add curry powder, salt, and pepper; stir in coconut milk and simmer for 10 minutes, then add fish and cook for 5-7 minutes until flaky (145°F/63°C).
- - Serve 1 cup curry with 1/2 cup rice per portion warm.
Storage
Refrigerate curry and rice separately for up to 2 days. Reheat on stovetop or microwave.
Nutrition
- Calories: 500
- Protein: 32g
- Fat: 24g
- Carbs: 36g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A