STEP 4.4 add 1 tsp turmeric powder, 1 tsp coriander powder, 2 tbsp curry powder and fry for a few seconds.
STEP 5.5 then add 750 ml boiling water to the wok, 1 cm thinly sliced galangal, 1 lemon grass cut into lengthwise quarters, a few strands of saffron, 1 tbsp fish sauce and simmer for 10 minutes on medium heat.
STEP 6.6 then add 450 ml coconut milk, 1 tbsp sugar and simmer for 5 minutes.
STEP 7.7 add 400 gm monkfish, 400 gm cod fillet chopped into 1 inch chunks, add small bunch coriander roughly chopped, 1 chopped spring onion and simmer for 5 minutes till fish is cooked.
STEP 8.8 squeeze juice of ½ lime over the curry and gently stir. Turn off the heat. Transfer to a dish and serve.
Nutrition value
2668
calories per serving
195 g Fat147 g Protein61 g Carbs57 g FiberOther
Current Totals
195 g Fat
147 g Protein
61 g Carbs
57 g Fiber
MacroNutrients
Carbs
61 g
Protein
147 g
Fiber
57 g
Fats
Fat
195 g
Vitamins & Minerals
Calcium
352 mg
Iron
13 mg
Vitamin A
990 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
19 mg
Vitamin B6
1 mg
Vitamin B9
314 mcg
Vitamin B12
0 mcg
Vitamin C
102 mg
Vitamin E
14 mg
Copper
2 mcg
Magnesium
465 mg
Manganese
8 mg
Phosphorus
2063 mg
Selenium
283 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment