Directions:
- Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chilies, curry leaves and ginger. Stir and fry for a few minutes. Chop the onions and add to the same pan. Continue to cook for 5 munutes, until the onion is light brown and soft, then add the chilli powder and turmeric. Chop the tomatoes and add them to the pan too. Cook for a couple of minutes, then add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
- Take this sauce as a base. To make the fish curry, add the fish and tamarind to the sauce and simmer for 6 minutes. Feel free to add some baby spinach and chopped coriander at the end of the cooking time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.82 Kcal (1569 kJ) | ||
| Calories from fat | 213.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.7g | 36% | |
|---|---|---|---|
| Cholesterol | 79.88mg | 27% | |
| Sodium | 359.06mg | 15% | |
| Potassium | 841.94mg | 18% | |
| Total Carbs | 16.8g | 6% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 22.85g | 46% | |
| Vitamin C | 60.9mg | 102% | |
| Iron | 3mg | 16% | |
| Calcium | 107.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 150.48 Kcal (630 kJ) | ||
| Calories from fat | 85.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.52g | 36% | |
|---|---|---|---|
| Cholesterol | 32.07mg | 27% | |
| Sodium | 144.16mg | 15% | |
| Potassium | 338.02mg | 18% | |
| Total Carbs | 6.74g | 6% | |
| Sugars | 1.24g | 12% | |
| Dietary Fiber | 1.42g | 14% | |
| Protein | 9.17g | 46% | |
| Vitamin C | 24.5mg | 102% | |
| Iron | 1.2mg | 16% | |
| Calcium | 43.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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