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Ingredients
- 750 gm boneless fish fillets, cut into Scm strips
- 1 Tbsp. lime juice
- 1 tsp grnd turmeric
- 60 gm ghee or possibly butter
- 1 x onion, minced
- 1 Tbsp. vindaloo paste
- 1 Tbsp. tamarind paste, dissolved in
- 3 Tbsp. warm water
- 1 1/2 c. coconut lowfat milk
- 1 x green capsicum, minced
Directions
- 1 . Place fish in a shallow glass or possibly ceramic dish. Sprinkle with lime juice and turmeric. Toss to combine. Cover and marinate at room temperature for 2 hrs.
- 2. Heat ghee or possibly butter in a saucepan over a medium heat. Add in onion and cook, stirring, for 5 min or possibly till onion is golden brown. Stir in vindaloo paste and cook, stirring, for 10 min or possibly till fragrant. Add in tamarind mix and coconut lowfat milk. Bring to simmering and simmer, stirring occasionally, for 10 min.
- 3. Add in fish and simmer for 10 min. Then stir in capsicum and cook for 2 min longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 6 servings | |
| Calories 133 | |
| Calories from Fat 119 | 89% |
| Total Fat 13.49g | 17% |
| Saturated Fat 9.3g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 3mg | 0% |
| Potassium 74mg | 2% |
| Total Carbs 3.58g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.4g | 1% |
| Protein 0.6g | 1% |
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