Trinidadian Coconut Fish Curry with Rice
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g tilapia fillets
- 2 tbsp trinidad curry powder
- 1 onion
- 2 garlic cloves
- 400 ml coconut milk
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 610 kcal
- Protein
- 33.5 g
- Carbohydrate
- 65.5 g
- of which sugars
- 4.4 g
- Fat
- 23.4 g
- of which saturates
- 18.5 g
- Fibre
- 3.6 g
- Salt
- 0.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion and crushed garlic in a little oil for 5 minutes, then stir in the trinidad curry powder and cook for 1 minute until fragrant.
- 2
Pour in the coconut milk and simmer for 6-8 minutes until slightly thickened.
- 3
Cut the tilapia fillets into chunks and add to the sauce, simmering gently for 6-8 minutes until the fish flakes easily and is cooked through.
- 4
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 5
Serve the coconut fish curry on the rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.