Name: Coconut Fish Curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 pinch crushed red pepper flakes; 2 tablespoons curry powder; 1 can 14 oz coconut milk; Salt and pepper; 1 lime, cut into wedges; 4 fillets white fish, of your choice; 1 onion, chopped; 4 cloves garlic, chopped; 1 red bell pepper, seeded and diced; 1 sweet potato, peeled and cubed; 1 can 19 oz chickpeas, rinsed and drained; 2 tablespoons peeled and finely chopped fresh ginger; 3 tablespoons olive oil

Fish Curry

What type of fish should I use for fish curry?

What are the key ingredients in fish curry?

Do I need to marinate the fish before cooking it in the curry?

Can I substitute the coconut milk with something else?

How can I make the curry thicker or thinner?

What is the best way to prevent the fish from falling apart in the curry?

How should I store the leftover fish curry?

Fish

Lactose Free

Gluten Free

Mediterranean

Seasonings

gram

red pepper flakes

curry powder

Non Dairy Milk

milliliter

coconut milk

Salt & Pepper

Fresh Fruit

lime

Seafood

white fish

Fresh Vegetables

onion

garlic

red bell pepper

sweet potato

Beans & Legumes

garbanzo beans

fresh ginger

Oils

olive oil

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Vitamin C

Vitamins

Iodine

Minerals

Saturated Fat

Vitamin K

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Thiamin (B1)

Selenium

Manganese

Copper

Lutein+zeaxanthin

Niacin (B3)

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Alpha-carotene

Vitamin A

Water

Beta-carotene

Riboflavin (B2)

Cholesterol

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Coconut Fish Curry

Baking Goods

Dairy

Produce

Meat & Seafood

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