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Crispy Curry Fish with Peanut-Mango Slaw

Prep Time
Total Time

4 servings

This awesome curry fish gets its crispy from SHAKE 'N BAKE and gets some crunchy, too, from a side of coleslaw with peanuts, cucumbers and mangos.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Mix coating mix and 1 tsp. curry powder in shaker bag. Add fish, 1 piece at a time, to shaker bag; shake until evenly coated. Place on foil-covered baking sheet sprayed with cooking spray.
  • Bake 20 min. or until fish flakes easily with fork. Meanwhile, mix mayo and remaining curry powder in large bowl. Add coleslaw blend, mangos, cucumbers and nuts; toss to coat.
  • Serve fish with coleslaw.


Substitute scrod, orange roughy or another firm white fish for the cod.


  • 4 servings

Healthy Living

  • Low calorie
  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1/2 Fruit
  • 2 Vegetable
  • 3 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

This low-fat, low-calorie, low-sodium meal has a lot going for it. The nutty mango slaw is high in vitamin C and a good source of vitamin A.

Nutritional Information

Serving Size 4 servings
Calories 310
Total fat 11g
Saturated fat 2g
Cholesterol 50mg
Sodium 420mg
Carbohydrate 28g
Dietary fiber 6g
Sugars 16g
Protein 26g
% Daily Value
Vitamin A 80 %DV
Vitamin C 150 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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