Rating: 4 stars
87 Ratings
  • 5 star values: 36
  • 4 star values: 31
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 4

A wonderfully exotic but quick dish! Serve over brown rice, millet, or quinoa.

Recipe Summary

cook:
15 mins
total:
30 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.

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  • Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.

  • Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.

Nutrition Facts

353 calories; protein 18.9g; carbohydrates 32.1g; fat 18g; cholesterol 27.3mg; sodium 282.6mg. Full Nutrition
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