Total Time: 20 Minutes - Not including the brown rice I served it with (That took and hour but can be made ahead)
I think curry is one of those love it or leave it sort of things. I love it and I don't get it very often so this was fabulous!
Scientists are currently studying curry and finding it could have lots of possible health benefits like, reducing joint swelling, preventing Alzheimer, and lower rates of breast, prostate and
- 3 tablespoons canola oil
- 2 tablespoons curry powder
- 1 onion, finely chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon minced Scotch bonnet chile pepper (I couldn't find these so used serrano peppers)
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
- 1 14-ounce can “lite” coconut milk
- 2 pounds mahi-mahi fillets, skinned, cut into 1-inch pieces
- 3 scallions, thinly sliced
- 1 teaspoon salt
Heat oil in a large skillet over medium heat. Add curry powder and cook for 1 minute. Add onion, bell pepper, garlic, chile pepper and thyme. Cook, stirring, until fragrant, about 2 minutes. Add coconut milk and bring to a simmer. Stir in fish and scallions; cover and cook until the fish is just cooked through, 5 to 7 minutes. Stir in salt and serve immediately.
I served this witch brown rice and had lots of leftovers. It re-heated great! I did not use Mahi-Mahi, I used Cod - it was more than half the price!
|
Nutritional Facts |
|
|
Serving Size |
1 Cup |
|
Calories |
265 |
|
|
% Daily Value |
|
Total Fat |
13 g |
|
Saturated Fat |
4 g |
|
Cholesterol
|
110 mg |
|
Sodium |
541 mg |
|
Fiber |
2 g |
|
Protein |
30 g |
From Eating Well Magazine: http://www.eatingwell.com/recipes/curried_fish.html
Comments