How To Make Coconut & Kale Fish Curry
Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.
Serves:
Ingredients
- 1 lb white fish fillets, cut into chunks
- 1 bunch kale, stems removed and leaves chopped
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp oil
Instructions
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In a large skillet, heat oil over medium heat. Add onions, garlic, and ginger. Sauté until onions are translucent.
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Add curry powder, turmeric powder, cumin powder, and paprika to the skillet. Stir well to combine with the onions.
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Add fish chunks to the skillet and cook for 2-3 minutes on each side until lightly browned.
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Pour in the coconut milk and bring to a simmer. Cook for 10 minutes, stirring occasionally.
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Add kale leaves to the skillet and cook for another 5 minutes until they soften.
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Season with salt and pepper to taste.
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Serve the coconut and kale fish curry over steamed rice or with naan bread.
Nutrition
- Calories : 270kcal
- Total Fat : 15g
- Saturated Fat : 10g
- Cholesterol : 45mg
- Sodium : 380mg
- Total Carbohydrates : 11g
- Dietary Fiber : 3g
- Sugars : 3g
- Protein : 22g
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