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Fish in Green Curry with Mango Pomegranate Salad

Fish cooked in Thai green curry paste and served with mango and fresh pomegranate salad This recipe is from FoodFood TV channel

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Fish in Green Curry with Mango Pomegranate Salad
Main Ingredients Boneless fish (basa) , Green curry paste
Cuisine Thai
Course Main Course Seafood
Prep Time 31-40 minutes
Cook time 16-20 minutes
Serve
Taste Spicy
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Fish in Green Curry with Mango Pomegranate Salad

  • 6 pieces Boneless fish (basa)
  • 2 tablespoons Green curry paste
  • 1 Ripe mango peeled
  • 1/2 Pomegranate pearls separated
  • 1/4 cup Coconut milk
  • to taste Salt
  • Juice of 1 lemon
  • 2 tablespoons Oil
  • 1 Green chilli chopped
  • 1 tablespoon Brown sugar
  • 3 tablespoons Peanuts roasted and crushed
  • 2 tablespoons Fresh coriander leaves chopped

Method

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  1. Mix green curry paste, coconut milk, salt and juice of ½ lemon in a bowl. Add fish pieces, mix and set aside for 30 minutes.
  2. Cube the mango and place in another bowl.
  3. Heat oil in non stick pan, place marinated fish pieces on it and cook, turning sides, till both sides are done.
  4. Add green chilli, brown sugar, salt, pomegranate pearls, peanuts, juice of ½ lemon and coriander leaves to the mango bowl and mix well.
  5. Place fish pieces on a serving dish and place mango salad on one side. Serve immediately.

Nutrition Info

Calories 1047
Carbohydrates 51.8
Protein 68
Fat 61.5
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