Ingredients

  • 1 1/3 pounds cod fillet (cut into 8 thin pieces)
  • lemon juice (according to taste)
  • 7 ounces basmati rice
  • 1 tablespoon butter
  • 1 onion (small, peeled and finely diced)
  • 1 clove garlic (peeled and finely diced)
  • 1 ounce fresh root ginger (peeled and finely diced)
  • 2 teaspoons curry powder
  • 10 ounces carrots (peeled and cut into long, thin strips)
  • 1 ounce frozen peeled prawns (thawed)
  • 10 ounces zucchinis (cut into long-thin strips)
  • 1 cup coconut milk
  • 6 sprigs fresh cilantro (little reserved for garnish, remainder finely chopped)

Directions

  1. Season the fish with salt and black pepper and sprinkle with the lemon juice. Cook the rice in boiling salted water according to package instructions.
  2. Meanwhile, melt the butter in a pan and sauté the onion, garlic, ginger and curry powder for 2 mins, stirring. Add the carrots and prawns and simmer for 2 mins. Add the zucchinis and coconut milk, bring to a boil and season with salt and black pepper. Add the fish, cover and cook over a medium heat for 5 mins. Stir in the cilantro.
  3. Drain the rice and spoon into serving bowls. Arrange the fish, vegetables and sauce on plates and garnish with cilantro.
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NutritionView more

530Calories
Sodium7%DV170mg
Fat31%DV20g
Protein67%DV34g
Carbs19%DV58g
Fiber24%DV6g

PER SERVING *

Calories530Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat14g70%
Trans Fat
Cholesterol75mg25%
Sodium170mg7%
Potassium1370mg39%
Protein34g67%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate58g19%
Dietary Fiber6g24%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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