Fish Curry (Edit recipe)

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This Fish Curry recipe is a staple and one that we always enjoy during Lent. The topping is delicious on grilled or baked fish!

PREP TIME

15 minutes

COOK TIME

INGREDIENTS

18

Serves: 6

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350F.
  2. In a medium skillet, heat the avocado oil over medium heat. Add the sliced onions and cook until they are soft, about 5-7 minutes.
  3. Add in the minced garlic and sauté for a couple of minutes.
  4. Add the curry and cook for another minute.
  5. Mix in the tomato paste, lime ball powder, and white vinegar. Combine everything together and let it simmer for about 5 minutes, add water as needed if mixture gets too dry.
  6. Mix in chopped parsley.
  7. Squeeze a little lemon and salt on the fish, add curry topping and bake for about 30-35 minutes.
  8. Rinse rice until water is clear. Add all seasoned rice ingredients to pot (except for rice) and bring to a boil. Add rice, give everything a good stir, place lid on pot and cook on medium heat for about 6 minutes. Set burner to low and cook for an additional 10 minutes.
  9. Serve fish with rice and enjoy!

Notes

Adjust seasonings, as desired.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:445
Fat:29 g
Carbohydrates:26 g
Protein:18 g
Cholesterol:63 g
Sodium:935 mg
Fiber:2 g
Sugars:3 g
Sugar Alcohol:0 g
Calculated per serving.
Coconut Free Dairy Free Egg Free Entrées Gluten Free Nut Free Seafood Shellfish Free Sugar Alcohol Free Sugar Free

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