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Indian Style Fish Stew
Source: dLife

Curry, ginger, cinnamon, and cloves spice up potato and vegetable fish stew.

Prep Time: 15 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 226.6
Total Carbs 20.2 g
Dietary Fiber 3.3 g
Sugars 3.0 g
Total Fat 3.4 g
Saturated Fat 0.7 g
Unsaturated Fat 1.2 g
Potassium 986.5 mg
Protein 28.0 g
Sodium 235.4 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 Starch , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
4 each  scallions
3 each  medium garlic cloves
2 tsp  fresh ginger root
1 1/2 tbsp  curry powder
2 cup  clam juice
2 each  medium russet potato
3 each  medium carrots
2 each  small zucchini
0 1/2 tsp  lime peel zest
0 1/2 tsp  ground cinnamon
0.125 tsp  ground cloves
2 lb  monkfish
1 1/2 tsp  fresh lime juice
4 tbsp  fresh cilantro
1 tbsp  flaked unsweetened coconut
  1. Coat nonstick covered pot with cooking spray. Add scallions, garlic, and ginger. Stir and cook over medium heat for 2 minutes.
  2. Add curry and stir for another minute.
  3. Add clam broth, potatoes, carrot, zucchini, lime zest, cinnamon, and cloves. Stir well to combine.
  4. Partially cover and simmer for 20 minutes until the potatoes and vegetables are cooked.
  5. Add cubed fish, lime juice, and 3 tablespoons cilantro. Simmer, stirring occasionally, until fish is cooked through and flakes easily with fork, about 10 minutes.
  6. Place stew in serving dish. Garnish with remaining cilantro and coconut, if desired. Serve immediately.

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