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My review
Curry Fish Stew
Kristin
"This is a recipe I invented as a treat during college. It is a tasty, quick, and inexpensive dinner. Serve with jasmine rice, steamed broccoli or salad, and baguette."
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Ingredients
30 m servings 669 calsOriginal recipe yields 2 servings
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Directions
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Prep
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- Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
- Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.
Nutrition Facts
Per Serving: 669 calories; 52.9 g fat; 15.9 g carbohydrates; 35.1 g protein; 206 mg cholesterol; 144 mg sodium. Full nutrition
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Reviews
Read all reviews 6Most helpful
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Newest
10/27/2013
Our family loves this recipe - even the non-fish lovers. We use Talapia however since it's what we generally have on hand and it's less expensive. We also use coconut milk/cream since we have ...
12/25/2017
5 star inspiration. I varied so far from the original recipe I won’t say much. But it was a launching point to something yummy.
1/27/2017
Really loved this recipe and how easy it was to make. I made a few changes, I almost tripled it so I could get left overs. I put in 2.5 pounds of swahi (white fish filets) a pound of shrimp a...
1/18/2017
This turned out great. Used fresh garlic, extra tbsp of curry and shrimp and coconut milk instead of cream. Winner for sure.