Fish Curry Recipe
Servings: 4
Ingredients
- 1/2 kg Seer fish or possibly mullet
- 1/2 x Coconut, grated
- 100 gm Onions, minced fine
- 2 tsp Chilli pwdr, (10 g)
- 1 tsp Curry pwdr, (5 g)
- 2 x Green chillies, slit lengthwise A stem of lemon grass
- 1 Tbsp. Garlic paste, (15 g)
- 2 x Cm cinnamon
- 1/4 tsp Turmeric pwdr, (1 g) A few sprigs curry leaves Salt to taste
Directions
- WASH, clean and cut the fish into neat pcs. Grind the grated coconut with sufficient water to extract one c. thick and one c. thin coconut lowfat milk.
- Put the fish in a pan. Add in all the remaining ingredients, except the thick coconut lowfat milk, and cook over high heat until done. Add in the thick coconut lowfat milk and simmer until done and the gravy is thick.
- For a variation, prepare the curry without chilli pwdr and curry pwdr. and you will have white curry.
- Serve warm with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 261 | |
| Calories from Fat 118 | 45% |
| Total Fat 13.67g | 17% |
| Saturated Fat 9.16g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 103mg | 4% |
| Potassium 655mg | 19% |
| Total Carbs 8.89g | 2% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.47g | 2% |
| Protein 25.97g | 42% |
