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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 |
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
- 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.
- Cube the mango and place in another bowl.
- Heat oil in non stick pan, place marinated fish pieces on it and cook, turning sides, till both sides are done.
- Add green chilli, brown sugar, salt, pomegranate pearls, peanuts, juice of ½ lemon and coriander leaves to the mango bowl and mix well.
- 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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