Fish and Shrimp Curry

Fish and Shrimp Curry is a delightful Halal Chinese seafood dish that combines tender fish and succulent shrimp in a fragrant coconut curry sauce. With a perfect balance of spices and fresh ingredients, this dish is both comforting and exotic.

Ingredients

• White fish fillets (e.g., cod or tilapia) - 200 grams
• Shrimp, peeled and deveined - 150 grams
• Coconut milk - 200 ml
• Vegetable oil - 2 tablespoons
• Garlic, minced - 3 cloves
• Ginger, minced - 1 tablespoon
• Onion, finely chopped - 1 medium
• Red bell pepper, sliced - 1 medium
• Green chili, slit - 1
• Curry powder - 1 tablespoon
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Fresh coriander, chopped - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Cooked rice (for serving) - 2 cups

Steps

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic, ginger, and green chili, cooking for another 2 minutes until fragrant.
4. Add the sliced red bell pepper and cook for 3 minutes, until slightly softened.
5. Sprinkle in the curry powder, stirring to combine with the vegetables for about 1 minute.
6. Pour in the coconut milk and bring to a gentle simmer.
7. Add the fish fillets and shrimp to the pan, cooking for 5-7 minutes until the seafood is cooked through.
8. Stir in the soy sauce, lime juice, salt, and black pepper, adjusting seasoning to taste.
9. Remove from heat and garnish with fresh coriander.
10. Serve hot over cooked rice.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish and shrimp, promoting heart health.
• Contains antioxidants from ginger and garlic, which support immune function.

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