Coconut fish curry with rice
A Indian side or snack for the galley that fine in moderate seas, about 30 min hands-on.
- Sides & snacks
- Indian
- ⏱ 30 min
- 🌊 Sea tolerance 3/5
- 🌶 Medium
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Fresh fish fillet (white / mahi-mahi)520 g (130 g)
- Coconut milk (can)400 g (100 g)
- Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
- Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
- Fresh ginger20 g (5 g)
- Curry powder16 g (4 g)
- Lime40 g (≈ 0.5 lime) (10 g)
- Basmati rice300 g (75 g)
- Sunflower / vegetable oil32 g (8 g)
Method
- Fry onion, garlic, ginger and curry powder.
- Add coconut milk; simmer 5 minutes; add fish chunks 6 minutes.
- Squeeze in lime; serve with rice.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Celery, Fish, Mustard — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 694
- protein
- 33 g
- fat
- 31 g
- carbs
- 72 g
- sugar
- 2 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes