Try this Fish Curry recipe, or contribute your own.
Suggest a better descriptionSource: From Aiesha Marrero on facebook 2/10/10
Heat the oil on medium, thrown in the onion. As it becomes translucent, throw in the garlic, let that sit a minute, then the curry leaves, let them crackle a few seconds, then all of the spices, roast them a minute and stir so they don't stick to the pan (add a teeny bit of water if it starts to stick). Pour in the coconut milk and let it boil, then add the fish pieces and tomato. Bring to boil again, cover, and cook about 10 minutes. Check the salt, serve, and marvel at the yumminess!
If you want the string beans to accompany, first put a tsp mustard seeds in some oil, let them pop (covered), a small cut onion (maybe half a cup), add a little salt and about a tbsp coriander powder, 4-5 curry leaves, and shredded coconut flakes (unsweetened). Then I toss in a bag of frozen cut string beans and a bit of water, stir and cover and let it thaw in pan. Stir occasionally until cooked through.
I use butter to saute the onion, and add the garlic after the milk. I usually use canned tomatoes bc I don't have fresh on hand. I use much less coriander in the beans. I also let the fish thaw on the counter while I'm getting everything ready, so it is partially frozen when I cut it. It's worth making a special trip to Mom's market to get a bag of curry leaves. It's the only place I've ever seen them. They are not absolutely necessary, but give it a nice flavor. Lastly, I serve it with rice. :) I have copied this recipe just as Aiesha sent it to me. I LOVE this recipe!
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 52 | ||
Calories from Fat: 4 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.7mg | 0 % | |
Potassium 192.1mg | 5 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 9g | ||
Protein 1.6g | 2 % | |
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: 52
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