Fish With Cumin-Pepper Curry Recipe

Name: Fish With Cumin-Pepper Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fresh gingerroot, peeled and chopped; 1 tablespoon water; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/4 teaspoon ground turmeric; 1/4 teaspoon crushed red pepper flakes; 4 garlic cloves, minced; 1/2 teaspoon black pepper, freshly ground, divided; 2 teaspoons canola oil; 1/4 cup onion, finely chopped; 1 (14 ounce) can chicken broth, fat-free, less-sodium; 3/4 cup light coconut milk; 3 tablespoons fresh lemon juice; 4 (6 ounce) fish fillets; 1/2 teaspoon salt; 4 teaspoons parsley, chopped fresh (optional)

Servings: persons

1 tablespoon fresh gingerroot, peeled and chopped
1 tablespoon water
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes
4 garlic cloves, minced
1/2 teaspoon black pepper, freshly ground, divided
2 teaspoons canola oil
1/4 cup onion, finely chopped
1 (14 ounce) can chicken broth, fat-free, less-sodium
3/4 cup light coconut milk
3 tablespoons fresh lemon juice
4 (6 ounce) fish fillets
1/2 teaspoon salt
4 teaspoons parsley, chopped fresh (optional)

1
Combine first 7 ingredients in a small bowl. Add 1/4 teaspoon of black pepper, stirring until well blended.
2
Heat oil in a large nonstick skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add ginger mixture; cook 1 minute, stirring frequently.
3
Add broth; bring to a boil. Reduce heat, and simmer 5 minutes. Add coconut milk and juice; simmer 2 minutes.
4
Sprinkle fish with remaining 1/4 teaspoon black pepper and salt. Add fish to pan; cook 8 minutes or until fish flakes easily when tested with a fork or until the desired degree of doneness. Garnish with the chopped fresh parsley, if desired.

260

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 16 ingredients. The key ingredients include: 1 tablespoon fresh gingerroot, peeled and chopped, 1 tablespoon water, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and more.

Yes, Fish With Cumin-Pepper Curry 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 With Cumin-Pepper Curry

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