Ginger-Turmeric Fish Curry with Rice Noodles
Warm flavors and spices make this filling fish curry recipe a complete, hearty meal. Not to mention it’s low-cal and gluten-free!
Ginger-Turmeric Fish Curry with Rice Noodles
Total Time 45 minutes
Servings 6 Servings
Calories 270 kcal
Ingredients
- 1 tbsp. vegetable oil
- 1 onion thinly sliced
- 4 tsp. minced fresh ginger
- 3 cloves garlic minced
- 1 1/2 tsp. turmeric
- 1 tsp. ground coriander
- 1/2 tsp. salt
- 1/4 tsp. hot pepper flakes
- 1 can/14 oz. light coconut milk
- 6 oz. broad rice noodles
- 1 lb. firm white fish such as tilapia, haddock, pollock or cod cut into bite-size chunks
- 2 tbsp. lime juice
- 2 tbsp. chopped fresh cilantro
Instructions
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Heat oil over medium heat in saucepan; cook onions for 3 to 5 minutes or until softened. Add ginger and garlic; cook for 1 minute. Add turmeric, coriander, salt and hot pepper flakes; cook for 1 minute.
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Pour in coconut milk; bring to boil. Reduce heat and simmer on low for 15 minutes.
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Meanwhile cook noodles according to package directions.
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Add fish to curry; cook for 3 to 4 minutes or until fish flakes easily with a fork. Serve fish and sauce over noodles. Garnish with cilantro. Serve with fresh lime wedges, if desired.
Recipe Notes
A SharethePasta.org original recipe.