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1. Heat the oil in a deep round bottomed frying pan (skillet) or a karahi(wok). Lower the heat slightly and add the onion seeds, dried red chillies, garlic slices and onion. Cook for 3-4 minutes, stirring once or twice. 2. Add the tomatoes, coconut, slat and coriander and stir thoroughly. 3. Cut each fish fillet into 3 pieces. Drop the fish pieces into the mixture and turn them over gently until they are well coated with the mixture. 4. Cook for 5-7 minutes, lowering the heat if necessary. Add the water, lime juice and fresh coriander (cilantro) and cook for a further 3-5 minutes until the water has mostly evaporated. Serve immediately with rice. Voila! :^) Bon Appetit! I. Chaudhary Posted to EAT-L Digest 15 November 96 Date: Sat, 16 Nov 1996 15:54:01 +1000 From: "I. Chaudhary"
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 4|
|Calories from Fat: 390 (80%)|
|Amt Per Serving||% DV|
|Total Fat 43.4g||58 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 24.9g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 36mg||11 %|
|Sodium 70.9mg||2 %|
|Potassium 641.1mg||17 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 8.7g|
|Protein 16.2g||23 %|
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Calories per serving: 489
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