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Suggest a better description1. Ramove the head from the fish, & cut the fish into about 2-inch wide pieces; do not cut along the belly. 2. Wash each piece of fish gently in cold water inside & out. 3. Add the salt to the garlic & crush to a pulp. 4. Heat the spice mixture on 100% (high) power for 1 1/2 minutes, stir & set aside. 5. Put the water, coconut & tamarind into a 3 pint casserole, cover & cook on 100% power for 6 minutes, stirring halfway through. 6. Add the spice mixture & garlic to the coconut mixture, stir & mix thoroughly. 7. Arrange the pieces of fish in the coconut mixture in a single layer & spoon some of it over the fish. Cover as before & cook on 50% (medium) power for 6 minutes, reposition peices in dish after every 2 minutes. (Add lemon juice during this time if using instead of tamarind.) 8. Set dish aside for 5 minutes before serving. Recipe By : The Complete Indian Cookbook Posted to FOODWINE Digest 25 November 96 Date: Mon, 25 Nov 1996 18:27:41 -0500 From: Randee Fried
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 381 | ||
Calories from Fat: 179 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 79.9mg | 25 % | |
Sodium 218.8mg | 8 % | |
Potassium 858.7mg | 23 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 10.3g | ||
Protein 35.5g | 51 % | |
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: 381
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