sri-lankan

Mustard Fish Curry with Coconut Milk and Red Rice

Name: Mustard Fish Curry with Coconut Milk and Red Rice
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 51 g red rice, dry; 116 g white fish fillet (firm); 130 g coconut milk; 87 g water; 51 g red onion; 7 g green chili; 2 g mustard seeds; 1 g curry leaves; 4 g Sri Lankan curry powder; 0.72 g ground turmeric; 6 g coconut oil; 7 g lime juice

This simmered dish pairs red rice, dry with white fish fillet, coconut milk and red onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

53 g Carbohydrates

37 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

51g red rice, dry 186 kcal
116g white fish fillet (firm) 116 kcal
130g coconut milk 256 kcal
87g water 0 kcal
51g red onion 20 kcal
7g green chili 3 kcal
2g mustard seeds 1 kcal
1g curry leaves 0 kcal
4g Sri Lankan curry powder 12 kcal
1g ground turmeric 2 kcal
6g coconut oil 53 kcal
7g lime juice 2 kcal

Cooking instructions

red ricewater
Rinse the red rice. Simmer it in salted water until tender, 30 to 35 minutes; drain if needed and keep covered.
mustard seedscurry leavescoconut oil
In a small pot, heat coconut oil. Add mustard seeds and curry leaves; let them crackle for 20 seconds.
red onionSri Lankan curry powderground turmeric
Add the sliced onion and cook until softened, 3 to 4 minutes. Stir in curry powder and turmeric for 30 seconds.
white fish fillet (firm)coconut milkwatergreen chili
Add coconut milk and water, bring to a gentle simmer, then add fish and slit green chili. Simmer until fish is just cooked, 6 to 8 minutes.
red ricewhite fish fillet (firm)mustard seedslime juice
Finish with lime juice and adjust salt. Serve the mustard fish curry over the red rice.