Tomato & tamarind fish curry

"Use a sustainable white fish like hake and serve up this healthy, Indian spice-pot with green beans and coriander"
Prep time:
10 min
Cook time:
25 min
Servings:
4 people

Health Score

High
Medium
Low
9.6 / 10
High score

Glycemic Index

Index
40
Low
Load
9
Low

Nutrition per serving:

Calories270.06 kcal14%
Fat5.59 g8%
Carbs23.66 g9%
Sugars10.19 g11%
Protein31.53 g63%
Sodium459.46 mg23%
Fiber5.36 g19%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
40
Low
Glycemic Load
9
Low

Ingredients

6 garlic cloves
1 red chilli, roughly chopped (deseeded if you don't like it too hot)
thumb-sized piece ginger, peeled and roughly chopped
1 tsp turmeric
1 tbsp ground coriander
1 tbsp rapeseed oil
2 tsp cumin seed
1 tsp fennel seed
2 x 400g cans chopped tomatoes
200g green bean, trimmed and halved
1 tbsp tamarind paste
4 firm white fish fillets (we used hake)
handful coriander leaves, roughly chopped
cooked basmati rice, to serve

Directions

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