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Fish Curry with Spinach and Peanuts

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  Olive oil 1 Tablespoon
  Unsalted butter 1 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Onion 1 Medium, coarsely chopped
  Flour 3 Tablespoon
  Curry powder 2 Tablespoon
  Chicken broth 1 Cup (16 tbs) (Preferably Reduced Sodium)
  Black pepper 1⁄4 Teaspoon
  Cayenne pepper 1 Pinch
  Cilantro sprigs 1⁄2 Cup (8 tbs), minced (Packed)
  Haddock fillets/Cod fillets 1 Pound, cut into 1 inch pieces
  Frozen chopped spinach 10 Ounce, thawed and squeezed dry (1 Package)
  Reduced fat sour cream 1⁄4 Cup (4 tbs)
  Unsalted roasted peanuts 1⁄3 Cup (5.33 tbs)

1. In a large skillet, warm the oil with the butter over medium-high heat until the butter is melted. Add the garlic and onion, and cook, stirring, until the onion is just translucent, about 3 minutes.
2. Stir in the flour and curry powder, and cook, stirring, until the flour is no longer visible, about 30 seconds. Stir in the broth, black pepper, cayenne and 2 tablespoons of the cilantro. Bring the mixture to a boil, stirring constantly.
3. Add the fish and spinach to the boiling curry mixture. Reduce the heat to low, cover, and simmer until the fish just flakes when tested with a fork, about 5 minutes.
4. Remove the fish curry from the heat and gently stir in the sour cream, peanuts, and remaining cilantro. Serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2155 Calories from Fat 1192

% Daily Value*

Total Fat 131 g200.9%

Saturated Fat 35.5 g177.7%

Trans Fat 0 g

Cholesterol 191.9 mg64%

Sodium 2761.8 mg115.1%

Total Carbohydrates 176 g58.6%

Dietary Fiber 25.4 g101.6%

Sugars 28.1 g

Protein 90 g180.6%

Vitamin A 567.1% Vitamin C 177.6%

Calcium 73% Iron 146.6%

*Based on a 2000 Calorie diet

Fish Curry With Spinach And Peanuts Recipe