4 Serves
102 Mins
Clean the white fish fillets thoroughly under cold water and pat dry using paper towels.
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KenyanVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
34 µg / 400 µgCalcium
108 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
315 mg / 1,250 mgPotassium
679 mg / 4,700 mgSodium
343 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
14 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
In a mixing bowl, season the fish with salt, black pepper, and fresh lemon juice to marinate.
Heat olive oil in a large heavy-bottomed pot over medium heat and sauté the garlic until fragrant.
Add the marinated fish to the pot and gently sear for 2 minutes on each side.
Pour in the coconut milk and add the remaining spices, then cover and simmer the curry on low heat to allow the flavors to meld.
Garnish the finished curry with fresh herbs and serve hot with lemon wedges on the side.
14
g52
g8
g
British
Scottish