Try this Coconut Fish Curry recipe, or contribute your own.
Suggest a better descriptionPreparation time: 20 minutes Cooking time: 12 minutes Cut across the fillets to make thick slices. Sprinkle with lemon juice and set aside. Toast the cumin, fennel seeds and coconut in a dry pan until lightly golden and aromatic. Grind to a powder in a spice grinder. Grind the ginger, chillies, garlic and onion to a paste and add the ground spices, turmeric and tamarind. Fry the prepared seasoning paste in the butter for 1.5-2 minutes, stirring. Add water and bring to boil. Simmer for 6 minutes. Add the fish with half the coriander. Simmer gently until the fish is tender, about 6 minutes. Serve with rice, garnishing with the remaining coriander. Posted to EAT-L Digest 26 October 96 Date: Mon, 28 Oct 1996 00:00:24 +1000 From: "I. Chaudhary"
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 4 | ||
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Calories: 301 | ||
Calories from Fat: 140 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 112.8mg | 35 % | |
Sodium 131.5mg | 5 % | |
Potassium 709.6mg | 19 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 6.1g | ||
Protein 32.3g | 46 % | |
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: 301
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