Dinner · Caribbean
Coconut fish curry, Caribbean style
White fish simmered in a mild coconut curry with peppers and thyme.
- Serves
- 2
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 300 g white fish fillet, cut into chunks
- 1 tbsp vegetable oil
- 1 small onion, diced
- 1 red bell pepper, sliced
- 2 garlic cloves, crushed
- 1 tbsp curry powder
- 300 ml canned coconut milk
- 1 tsp dried thyme
- 1/2 tsp salt
Method
Heat the oil in a skillet and cook the onion and bell pepper until softened.
Add the garlic and curry powder, and cook for 1 minute.
Pour in the coconut milk and thyme, and simmer for 6 minutes.
Add the fish and simmer for 6 to 8 minutes, until it flakes easily.
Season with salt before serving.