Tamarind Fish Curry Recipe

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Ingredients:

Serving

160 g shallots
candlenuts
12 g galangal (lengkuas)
6 g peeled garlic
3 stalks lemongrass (sliced )
8 g fresh turmeric
dried chili ( soaked in hot water for 15 minutes and drained)
16 g asian shrimp paste ( belachan)
1/2 cup oil
3 tbsp tamarind pulp
2 1/2 cups water
salt
sugar (optional)
1 bud ginger flour (finely chopped)
800 g stingray (sliced)
8 -10 ladyfingers (steamed )

Directions:

Heat in oil over low fire and saute ground spice paste till oil and paste seperates and fragrant.(About 15 minutes).
Mix the tamarind pulp with water and strain the water to get tamarind juice. Add in to the spice paste and bring it to boil on slow fire. Simmer for about 10-15 minutes.
Add in ginger flower and fish. Simmer for 5 minutes or until fish is cooked.
Served with lady’s fingers.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	259.01 Kcal (1084 kJ)
Calories from fat	178.49 Kcal
		% Daily Value*
Total Fat	19.83g	31%
Cholesterol	44.31mg	15%
Sodium	265.56mg	11%
Potassium	168.96mg	4%
Total Carbs	18.35g	6%
Sugars	8.45g	34%
Dietary Fiber	1.45g	6%
Protein	3.53g	7%
Vitamin C	3.6mg	6%
Iron	2.1mg	12%
Calcium	81.6mg	8%

Amount Per 100 g
Calories	151.61 Kcal (635 kJ)
Calories from fat	104.48 Kcal
		% Daily Value*
Total Fat	11.61g	31%
Cholesterol	25.93mg	15%
Sodium	155.45mg	11%
Potassium	98.9mg	4%
Total Carbs	10.74g	6%
Sugars	4.94g	34%
Dietary Fiber	0.85g	6%
Protein	2.07g	7%
Vitamin C	2.1mg	6%
Iron	1.2mg	12%
Calcium	47.8mg	8%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.5

Points
7

PointsPlus

Good Points

saturated fat free

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