Fish Curry With Kaffir Lime Recipe

Name: Fish Curry With Kaffir Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 pounds fish fillets; salt; pepper; 2 shallots; 1 onion; 2 garlic cloves; 2 tomatoes; water; 2 tablespoons vegetable oil; 1 bay leaf; 2 tablespoons curry powder; 1 pinch ground cumin; 1 teaspoon coriander seeds; 2 teaspoons kaffir lime powder; coconut milk 25 cl.

Servings: persons

1 1/3 pounds fish fillets
salt
pepper
2 shallots
1 onion
2 garlic cloves
2 tomatoes
water
2 tablespoons vegetable oil
1 bay leaf
2 tablespoons curry powder
1 pinch ground cumin
1 teaspoon coriander seeds
2 teaspoons kaffir lime powder
coconut milk 25 cl.

1
1. Cut the fish fillets into chunks and season with salt and pepper. Cover the fish with plastic wrap and refrigerate.
2
2. Peel and chop the shallots, onion, and garlic.
3
3. Blanch the tomatoes for 30 seconds in boiling water. Remove the skin and seeds then finely dice them.
4
4. Heat the vegetable oil in a pan. Add the onion, shallots, garlic, and bay leaf. Sprinkle with the curry powder, ground cumin, coriander seeds, and 1 teaspoon of the kaffir lime powder. Stir constantly to lightly brown the ingredients. Stir in the diced tomatoes. Add the coconut milk and simmer. Once the sauce is smooth, add the fish. Reduce heat and poach gently for 5-6 minutes.
5
5. Taste the sauce and add the other teaspoon of kaffir lime if needed.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/3 pounds fish fillets, salt, pepper, 2 shallots, and more.

Yes, Fish Curry With Kaffir Lime falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Curry With Kaffir Lime

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