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    Accueil » Recipes » Main course » Seafood

    Fish, carrot and potato curry

    Publié le : Feb 19, 2022 · Modifié le : Nov 12, 2023 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    🥰 An exotic recipe, super easy and practical

    This fish and vegetable curry recipe is super-simple to make: no complicated steps, it's suitable even for beginners!

    Spicy, fragrant and super gourmet, this curry is delicious and can be prepared in advance and reheated at the last minute: practical, isn't it?

    💙 Why you'll love this fish curry?

    • It is very tasty, exotic and a change from the usual curries.
    • It can be adapted to suit individual tastes and is suitable for people with gluten intolerance/allergy.
    • It's family-friendly and great fun to share with family (or even friends).

    💪🏼 An adaptable recipe

    Cod can be replaced by the fish of your choice: monkfish, salmon, swordfish, halibut or even shrimp, lobster, seafood.

    The same goes for carrots and potatoes: they can be removed or replaced by other vegetables (prefer seasonal vegetables).

    If you'd like to make this recipe vegetarian or vegan, you can remove the cod or replace it with salmon fillets.

    ✅ A recipe suitable for gluten intolerant/allergic people

    Not only potatoes, carrots and onions, but also coconut milk, cod and lime are gluten-free.

    As for tomato sauces, there are so many to choose from that it's hard to say: some contain gluten, others do not. I therefore advise you to take a good look at the label before you buy.

    💡Frequently Asked Questions

    How to store this fish curry?

    You can keep it for up to 24 hours. Fish, even cooked, doesn't keep very long. Put it in an airtight tin and place in the fridge.
    You can prepare it a little in advance and reheat it at the last moment with whatever you have on hand: frying pan, microwave, oven, etc…

    Can it be prepared in advance?

    Yes, the day before at most. You can prepare it a little in advance and reheat it at the last minute with whatever you have on hand: frying pan, microwave, oven, etc…

    When to eat carrots and potatoes?

    September to March included.

    If you make this fish, carrot and potato curry, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Curry dans une assiette, légumes sur une planche et cuillère de paprika renversée.
    Pas encore de vote

    Fish, carrot and potato curry

    An original curry where fish replaces chicken, accompanied by melting vegetables and a delicious spicy sauce...
    Servings 2 servings
    Prep Time 5 minutes mins
    Cook Time 45 minutes mins
    Total Time 50 minutes mins

    Ingredients

    • ⅓ cup potatoes diced
    • 2 ⅛ cups carrots diced
    • ½ onion sliced
    • 2 teaspoons garlic powder
    • 1 tablespoon olive oil
    • 1 ⅔ cups coconut milk
    • 5 teaspoons tomato sauce
    • 2 teaspoons ground cumin
    • 1 teaspoon ground ginger
    • 2 teaspoons mild curry powder
    • 2 teaspoons ground sweet paprika
    • ½ lime
    • ½ cup water optional, depending on your desired consistency
    • 1 ½ cup cod or other white fish
    • 10 cilantro leaves or more if you want
    • Salt to taste
    • Black pepper to taste
    • ½ cup rice for sides
    Metric - US Customary

    Instructions

    • Peel your carrots, peel your onion and finely chop them, along with your potatoes (if they're organic, you don't need to peel them).
    • In a hot frying pan with olive oil, add the sliced onion and garlic and sauté for a few minutes.
    • Add carrots and potatoes, coconut milk, tomato sauce, pepper, cumin, ginger, mild curry powder, paprika and lime juice. Mix well, taste and adjust the seasoning with the spices and lemon juice to taste.
    • Cover and cook over a low heat (it should bubble gently) for 35 minutes, stirring occasionally. You can add ½ cup water during cooking, depending on the liquid consistency you prefer.
    • Finally, add the cod (remove the skin if it's still on), cut into two pieces, cover again and leave to cook over a low-medium heat for around 10 minutes (open the cod slightly with a knife: if it's pink inside, it's probably still cooking a little).
    • Transfer to plates and garnish with fresh cilantro leaves and salt. You can also serve with rice.
    Author: Marie Compain
    Calories: 929kcal
    Course: Fish, Main course
    Cuisine: Indian
    Keyword: delicious, simple, spicy, tasty
    Régime: Dairy-free, Gluten-free

    Nutrition

    Serving: 1serving | Calories: 929kcal | Carbohydrates: 76g | Protein: 45g | Fat: 53g | Saturated Fat: 39g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 81mg | Sodium: 307mg | Potassium: 2194mg | Fiber: 9g | Sugar: 10g | Vitamin A: 25867IU | Vitamin C: 31mg | Calcium: 190mg | Iron: 12mg

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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