Fish Curry
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
897
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 897 cal. | (43 %) | ||
| Protein | 103.55 g | (106 %) | ||
| Fat | 25.79 g | (22 %) | ||
| Carbohydrates | 96.05 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 39.78 g | (133 %) |
more nutritional values
| Vitamin A | 107.47 mg | (13,434 %) | ||
| Vitamin D | 0.95 μg | (5 %) | ||
| Vitamin E | 3.01 mg | (25 %) | ||
| Vitamin B₁ | 0.94 mg | (94 %) | ||
| Vitamin B₂ | 2.01 mg | (183 %) | ||
| Niacin | 33.89 mg | (282 %) | ||
| Vitamin B₆ | 4.1 mg | (293 %) | ||
| Folate | 145.5 μg | (49 %) | ||
| Pantothenic acid | 3.95 mg | (66 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 4.76 μg | (159 %) | ||
| Vitamin C | 38.39 mg | (40 %) | ||
| Potassium | 20,166.6 mg | (504 %) | ||
| Calcium | 560.8 mg | (56 %) | ||
| Magnesium | 220.96 mg | (74 %) | ||
| Iron | 12.26 mg | (82 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 18.98 mg | (237 %) | ||
| Saturated fatty acids | 13.65 g | |||
| Cholesterol | 191.62 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams fish fillets (such as perch)
- 200 grams King prawn (peeled and deveined)
- 2 onions
- 200 grams green Beans
- 200 grams Snow peas
- 200 grams Thai eggplant
- 100 Bamboo shoots (from a jar)
- 1 Tbsp vegetable oil
- 2 Tbsps green Curry paste
- 250 milliliters fish stock
- 200 milliliters Coconut milk
- 2 Tbsps finely chopped cilantro
- 2 Tbsps Fish sauce
- Thai basil (for garnish)
Preparation steps
1.
Rinse fish fillets, pat dry and cut into pieces. Rinse the prawns and pat dry. Peel onions and cut into fine strips. Rinse beans and snow peas and cut into thirds. Rinse and cube eggplant. Rinse bamboo shoots and drain well.
2.
Heat vegetable oil in a pan. Sauté onions, beans, snow peas, eggplant and bamboo shoots for 2-3 minutes. Add curry paste, fish stock and coconut milk and simmer for 3-4 minutes. Add fish and prawns and sprinkle with cilantro. Continue cooking until seafood is cooked through, about 5 minutes more.
3.
Season with fish sauce and serve garnished with basil.
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