Creole Fish Curry

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 510, total fat 13 G., saturated fats 1 G., proteins 37 G., carbohydrates 60 G., fiber 4 G., cholesterol 73 mg, sodium 610 mg, sugar 4 G.

This easy-to-make dish is packed with a vibrant bouquet of spices: fragrant white rice with ginger is served under a rich curry with cod and sweet green pepper. Add lime wedges for a splash of juice, adding an even richer flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 1/4 cups long-grain white rice
3 thin slices fresh ginger + 1 tbsp finely grated ginger
3 tablespoons of vegetable oil
3 sprigs of thyme
2 green bell peppers, thinly sliced
1 onion, thinly sliced
3 cloves garlic, crushed
2 tsp. madras curry
4 plum tomatoes, diced
700 g skinless cod fillet, cut into 5 cm pieces.
Fresh cilantro, for serving
Lime wedges, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: long-grain rice, ginger root, cod, sweet pepper, plum tomatoes, lime, curry, thyme

Cooking the dish according to the recipe:

In a medium saucepan, combine the rice with 1 3/4 cups water and chopped ginger; season with salt and pepper. Bring to a boil, cover, and reduce heat to low. Simmer until the water is absorbed and the rice is tender, about 16 minutes. Remove from heat and let sit, covered, for 5 minutes.
Meanwhile, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the thyme, bell pepper, onion, and 1/4 teaspoon salt; cook, stirring, until the vegetables soften, 5 to 6 minutes. Add the remaining 1 tablespoon vegetable oil, garlic, and grated ginger and cook, stirring, until the garlic is golden, about 1 minute. Add the curry powder and cook for about 30 seconds. Add the tomatoes, 1/2 cup water, and 1/2 teaspoon salt and bring to a boil. Cover and simmer, stirring occasionally, until tender, 6 to 7 minutes.

Season the fish with salt and black pepper. Reduce heat to low and add the fish to the sauce. Cover and simmer, turning the fish once, until cooked through, 6-8 minutes.
Remove the ginger from the rice and divide the rice among bowls. Place the fish on top and discard the thyme. Sprinkle with cilantro and serve with lime wedges.

Categories:

recipe / Calorie content of prepared meals / Main courses / Fish and seafood / / Food Network - recipes / Cajun cuisine

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