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Grouper Curry
Grouper Curry

Grouper Curry

with basmati rice, coconut milk, ginger, coriander and curry

A colorful and tasty recipe, this grouper and shrimp curry is perfect for using evaporated milk Pingo Doce, a substitute for cream, without sugar and which adds a special touch of creaminess.

Patrícia Borges

By Patrícia Borges

Family Friendly Fish For 4 people For 2 people Mediterranean

55 min

370 kcal

4 doses

Median

Ingredients
Basmati Rice

250 gr
Coconut Milk

400 mL
Coriander

40 gr
Curry powder

to taste
Dried Bay Leaf

to taste
Garlic

3 cloves
Ginger

1 csp
Grouper

800 gr
White Onion

2 uni
You will also need:

The following ingredients will not be added to your grocery list.

Olive Oil

100 mL
Red Chili (optional)

1 uni
Sea Salt

to taste
Water

375 mL
Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

370 kcal

1,548 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

For Curry:

01

Cut the grouper into large, clean bones and season with salt. Reserve (optionally about 30 min).

02

Make a stew with 50 ml olive oil, 1 chopped onion and 1 chopped garlic clove.

03

Add the grated ginger, the chopped chilli (optional) - with or without seeds - and the curry powder (can also be in paste).

04

Add the coconut milk, stirring well (you can crush everything). Then add the fish into pieces until cooked and add the chopped coriander. Reserve.

For Rice:

01

Make a stew with 50 ml olive oil, 1 onion, 2 garlic cloves and the bay leaf.

02

Add the rice and fry it lightly. Add 375 ml of hot water and salt.

03

Cover the pan, over a low heat, and cook for 15 min without ever uncovering the pan. Let stand 5 min.

04

Serve the curry over the rice.

Note: you can also make this recipe with mussels, sea bream or sea bass.