Try this Fish Korma (North Indian) recipe, or contribute your own.
Suggest a better descriptionWash and dry fish, cut into large serving pieces and rub with lemon juice, salt, pepper and turmeric. Heat oil in a frying pan for shallow fring and on high heat, brown the fish quickly on both sides. Lift out on to a plate. In the same oil fry the sliced onion until golden brown, remove and set aside. Put chopped onion, garlic, ginger, chillies, almonds, poppy seeds into a blender jar and puree. If necessary add a little water. Add ground spices and blend once more, briefly. Pour off all but about 2 Tbl oil from pan and fry the blended mixture until colour changes and it gives out a pleasant aroma. The mixture should be stirred constantly while frying and care taken that it does not stick to the pan and burn. Add 1/2 cup water to blender container and swirl out any remaining spice mixture. Add to pan. Pound saffron strands in mortar aned pestle, add boiling water and stir, add to mixture in pan. Add yoghurt, stir and simmer gently for a few minutes, then add fish pieces, turning them carefully in the sauce. Add salt to taste. Cover and simmer for about 10 minutes, then sprinkle with fresh coriander and serve hot with rice. Compiled by Imran C. Land Downunder Posted to EAT-L Digest 15 November 96 Date: Sat, 16 Nov 1996 15:56:13 +1000 From: "I. Chaudhary"
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 4 | ||
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Calories: 412 | ||
Calories from Fat: 194 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 114.2mg | 35 % | |
Sodium 165.4mg | 6 % | |
Potassium 970.1mg | 26 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 11.5g | ||
Protein 40.2g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 412
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