Try this Goan Fish Curry recipe, or contribute your own.
Suggest a better descriptionIf using dried tamarind, put it in a small bowl and cover with the boiling water. Leave to soak for 30 minutes. Strain through a sieve, pressing through as much of the tamarind pulp as possible. Lightly fry the garlic and spices, salt and onion in the oil for about 3 minutes until the onion has softened. Stir in the tamarind pulp and liquid, or the tomatoes, and the coconut, and continue to cook for 2-3 minutes. Lower the heat, add the fish to the pan and cook for about 10 minutes or until the fish is cooked, stirring occasionally during cooking.
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Serving Size: 1 Serving (681g) | ||
Recipe Makes: 4 | ||
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Calories: 414 | ||
Calories from Fat: 199 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.2g | 30 % | |
Saturated Fat 12.7g | 64 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 56.2mg | 17 % | |
Sodium 87.7mg | 3 % | |
Potassium 1729.5mg | 46 % | |
Total Carbohydrate 35.5g | 10 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 28.1g | ||
Protein 24.3g | 35 % | |
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: 414
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