Preparation Time:
55 min
Difficulty:
Intermediate
Ingredients:
- 1 kg of haddock fillets
- 400 ml of coconut milk
- 200 g of spinach
- 2 medium carrots, diced
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of fish sauce
- 1 teaspoon of turmeric powder
- 1 teaspoon of chili flakes
- Salt to taste
- 2 tablespoons of olive oil
- 700 ml of vegetable broth
- Juice of 1 lime
- Fresh coriander for garnish
Kitchen Tools Needed:
- Large pot
- Blender
- Wooden spoon
- Measuring cups
- Chopping board
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and chickpeas; sauté until onions are translucent.
- Stir in garlic and ginger; cook for another minute until fragrant.
- Add turmeric and chili flakes; mix thoroughly.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat, add haddock fillets and coconut milk; simmer for about 10-15 minutes until the fish is cooked through.
- Add spinach and cook for an additional 5 minutes until wilted.
- Season with fish sauce, lime juice, and salt to taste.
- Blend the mixture slightly for a creamy texture, if desired; serve hot with coriander on top.
Macros:
- Total Calories: 400kcal
- Carbs: 25g
- Proteins: 35g
- Fats: 18g
