Curry Fish and Rice

Ingredients and Weight:

1. Fish fillets (such as salmon or tilapia): 500 grams
2. Curry powder: 3 tablespoons
3. Long-grain white rice: 2 cups
4. Canola oil or vegetable oil: 2 tablespoons
5. Onion: 1 medium, chopped
6. Garlic: 3 cloves, minced
7. Chicken broth or vegetable broth: 3 cups
8. Salt and pepper: to taste
9. Peas or bell peppers (optional): 1 cup

Preparation Time:

• Preparation: 20 minutes
• Cooking: 40 minutes
• Total: 60 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 375°F.
2. In a large saucepan, heat the oil over medium-high heat.
3. Add the chopped onion and minced garlic, and cook until softened.
4. Add the curry powder and stir to combine.
5. Pour in the chicken broth and bring to a boil.
6. Add the fish fillets and cook for about 8-10 minutes, or until the fish is cooked through.
7. Remove the fish and keep the curry broth.
8. In a separate pot, cook the rice according to package instructions, using some of the curry broth to flavor the rice.
9. Season the rice with salt and pepper.
10. Serve the fish with the flavored rice, topped with peas or bell peppers (if using).

Nutritional Information:

• Calories: approximately 450 per serving (based on the ingredients listed)
• Fat: 18g
• Carbohydrates: 45g
• Protein: 35g

Dish Characteristics:

• Rich and creamy curry flavor with a touch of spice.
• Fish is tender and cooked to perfection.
• Rice is infused with the flavors of curry, creating a unique dining experience.

User Comments:

1. "This dish was amazing! The curry flavor was spot on, and the fish was cooked to perfection."
2. "I added some extra vegetables to make it more filling. Great recipe!"
3. "This dish was a hit at my house! The rice was a great complement to the curry fish."

Special Precautions and Tips:

• Use fresh fish fillets for best results.
• Adjust the seasoning according to your taste preference.
• If you want to add more vegetables, feel free to experiment with different options like carrots, bell peppers, or even broccoli.
• Ensure the fish is cooked through before removing from the broth to maintain its texture and flavor.