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A very simple recipe: For good results, use only the freshest fish and a high quality curry.
2 | trout fillets | 360 g | |
2 tsp | curry powder | 6 g | |
1 tsp | butter, unsalted | 5 g | |
2 tsp | olive oil | 10 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
per 1 serving (150 g)
Amount % Daily Value |
Calories 320 |
Fat 17 g 26 % |
Saturated
3.5 g
18 % |
Cholesterol 110 mg |
Sodium 100 mg 4 % |
Carbohydrate 2 g 1 % |
Fibre 1 g 4 % |
Sugars 0 g |
Net Carbs 1 g |
Protein 38 g |
Vitamin A 4 % |
Vitamin C 2 % |
Calcium 8 % |
Iron 26 % |
Food Group | Exchanges |
---|---|
Meat and Alternatives | 4 ½ |
Fats | 3 ½ |
This was very easy and delicious. I found that it was easier to apply the curry when mixed with a tiny bit of water in a bowl first. I didn’t even add salt and it was very flavorful, maybe because I used the brand Lalah’s curry powder. I also added a little fresh basil. I can only criticize the amount of butter and oil used. I think less would do fine.
Good! Depends on the flavor of the curry paste and the quality of fish. It was incredibly easy, though, so it might become a standby of mine. I might try the technique with other meats, too...