Try this Goan Fish Curry recipe, or contribute your own.
Suggest a better description1 . Place fish in a shallow glass or ceramic dish. Sprinkle with lime juice and turmeric. Toss to combine. Cover and marinate at room temperature for 2 hours. 2. Melt ghee or butter in a saucepan over a medium heat. Add onion and cook, stirring, for 5 minutes or until onion is golden. Stir in vindaloo paste and cook, stirring, for 10 minutes or until fragrant. Add tamarind mixture and coconut milk. Bring to simmering and simmer, stirring occasionally, for 10 minutes. 3. Add fish and simmer for 10 minutes. Then stir in capsicum and cook for 2 minutes longer. Recipe by: Super Food Ideas (Aussie Magazine)
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 6 | ||
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Calories: 364 | ||
Calories from Fat: 248 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 17g | 85 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 96.5mg | 30 % | |
Sodium 74.1mg | 3 % | |
Potassium 583.6mg | 15 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.2g | ||
Protein 25.5g | 36 % | |
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: 364
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