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Fish and vegetable curry

We're crazy about this complete, one-pot meal that's on the table in an hour start to finish, but tastes like it's been stewing all day! This hearty curry is a versatile recipe the whole family will love. The best part is that you can turn to it again and again and never tire of it, given its many v...
15
1
1 hr 6 min
TOTAL TIME
239
CALORIES
$2.25
PER SERVING
Fish and vegetable curry
Ingredients
16 INGREDIENTS
8 SERVINGS
Fresh Cilantro
1/2 cup fresh cilantro
divided
Lingcod Fillet
1 1/2 lbs lingcod fillet
about 1-inch thick, cut into 1-inch cubes
Dried Bay Leaf
1 whole dried bay leaf
Broccoli Florets
3 cups broccoli florets
Table Salt
1 tsp table salt
Canola Oil
2 tsp canola oil
Water
2 cups water
Long Grain Brown Rice
1 cup long grain brown rice
rinsed and drained
Light Unsweetened Coconut Milk
1 cup light unsweetened coconut milk
Onion
2 large onion
chopped
Lime
1/2 medium lime
cut into 6 wedges
Fresh Tomato
3 medium fresh tomato
chopped
Cooking Spray
3 cooking spray
Garlic
3 cloves garlic
minced
Curry Powder
2 tbsp curry powder
mild-variety recommended
Fresh Ginger
1 tbsp fresh ginger
minced
Directions
12 STEPS
25 min
PREP TIME
41 min
COOK TIME
1 hr 6 min
TOTAL TIME
View Directions on Weight Watchers
Health Info
Macros
29g
CARBS
4g
FAT
19g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
FISH
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Frequently Asked Questions
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?
Can I add vegetables to the fish curry?