Fish curry with bananas recipe

5 from 1 vote

Fish curry with bananas recipe

A sweet and spicy curry using a combination of some of the most unlikely ingredient combination: fish and bananas. You'll fall in love with this Paleo dish.

Course Main Course

Cuisine American

Keyword banana, curry, fish

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 405kcal

Cost 20

Ingredients

5 medium-sized tilapia fillets
1 cup full-fat coconut milk
1 tablespoon red curry paste
1 lemon
3 green onions thinly sliced (separate the green and the white parts)
2 medium-sized bananas under-ripe or barely ripe is best cut in chunks
2 tablespoon almonds slivered
½ cup fresh cilantro chopped
1 lemon sliced, for serving
Sea salt and freshly ground black pepper to taste

Instructions

Start by scraping the zest off of one lemon. Then, cut that lemon in half.
Cut the fish into big slices and sprinkle the lemon zest on top.
Squeeze the juice of half a lemon over the fish. Season to taste with sea salt and freshly ground black pepper.
5 medium-sized tilapia fillets, Sea salt and freshly ground black pepper to taste
In a skillet placed over medium-high heat, combine the coconut milk and the red curry paste and bring to a simmer.
1 cup full-fat coconut milk, 1 tablespoon red curry paste
Add the fish and the white parts of the greens and onions. Cover up the skillet and let it simmer for 3 to 5 min.
3 green onions
Add the bananas and 1 tablespoon of the almonds, and sprinkle half of the cilantro on top.
2 medium-sized bananas, ½ cup fresh cilantro chopped
Cover up and cook until the fish is just cooked through and easily forms flakes. Check every 3 to 5 minutes.
When the fish looks ready, squeeze the other half of the lemon over the fish, then top it off with the remaining green onions, 1 tablespoon of almonds, and the remaining cilantro.
1 lemon, 2 tablespoon almonds
Serve on a plate with slices of lemon.
1 lemon

Nutrition