This is a quick and easy dry curry with all fresh ingredients. You will be amazed by the burst of warm flavors of ginger and turmeric! These fresh roots contain great anti-inflammatory properties.
Ingredients
- 2 oz (56 g) shallots, sliced fine
- 3 tbsp (45 ml) coconut oil, divided
- 3 inches (7 cm) fresh turmeric root, finely grated
- 1 inch (2.5 cm) fresh ginger root, finely grated
- 1 fresh serrano pepper, seeded and finely chopped
- 1 clove garlic, pressed through a garlic press
- 1 lb (454 g) rockfish, striped bass or red snapper fillets, cut in 2 inch (5 cm) pieces
- ¼ tsp unrefined sea salt
How to Make It
- In a large nonstick skillet, sauté the shallots in 2 tablespoons (30 ml) of coconut oil over a very low flame, until they are transparent, about 5 minutes.
- Increase the heat to medium and add the turmeric, ginger, pepper and garlic to the skillet and sauté for about 3 minutes, stirring often. Remove the mix
- Remove the mixture from the skillet, and put it on a plate.
- Add the remaining tablespoon (15 ml) of coconut oil to the skillet and raise the heat to high. When the oil is hot add the fish and cook for about 3 minutes, flip, then add the spice mixture and lower the heat to medium.
- Cook, constantly stirring, until the fish is cooked through, about 5 minutes.
- Serve immediately with a salad or shirataki noodles.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 840 kcal Calories from Fat: 387 kcal |
|
% Daily Value*
|
| Total Fat 43 g 123% |
Trans Fat 0.0 g |
carbohydrates 14 g 11% |
Dietary Fiber 3 g 8% |
Protein 82 g 164% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |