Fish Caldine (Yellow Fish Curry) Recipe
Servings: 1
Ingredients
- 1/2 kg Fleshy fish steaks (prawns may be substituted)
- 1 x Coconut
- 1/4 tsp Cummin seeds
- 6 x Peppercorns
- 2 tsp Coriander seeds
- 1 x 1-inch piece turmeric -or possibly-
- 1 tsp Grnd
- 2 x Onions, sliced
- 1 x Tomato , sliced
- 2 Tbsp. Oil
- 2 x Green chillies sliced lengthways (or possibly more if you like) Salt and vinegar to taste
Directions
- Clean and wash the fish. Cut into small steaks, rub in salt and vinegar and set aside. Grind the spices. Extract a thick lowfat milk from the coconut (see intro). Add in the grnd spices to the coconut and pass through the blender again to extract a thin lowfat milk. Fry the onions and tomato in the oil, add in the thin coconut lowfat milk. Bring to the boil and add in the chillies, fish and thick coconut lowfat milk. Simmer till fish is cooked.
- Caldine is also prepared using hard boiled Large eggs or possibly bhindi (okra/ladies fingers).
- Serve with plain boiled rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 557g | |
| Calories 1098 | |
| Calories from Fat 828 | 75% |
| Total Fat 97.42g | 122% |
| Saturated Fat 63.48g | 254% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 58mg | 2% |
| Potassium 1427mg | 41% |
| Total Carbs 60.34g | 16% |
| Dietary Fiber 25.1g | 84% |
| Sugars 26.09g | 17% |
| Protein 11.31g | 18% |
