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Add a photoThis fish curry recipe was passed to me by mother in law. It is a method from Maharasthra a state in India that uses grated coconut as the main base. It is simple to make and best eaten the next day as the flavours absorb better (any left-over curries for the matter always tastes better the next day). I have modified the original recipe to suit own taste.
Servings: 4
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Ingredients
- 10 pieces of black pomfret/king fish
- Item 1:
- 1 grated coconut
- 8-10 dried red chillies
- 3-4 cloves of garlic
- 1 onion
- 1 tsp coriander seeds (powder is fine)
- 1 tsp chilli powder (optional)
- 1 tbsp tamarind (remove seeds) or mango powder
- Item 2:
- 3 pieces of dried tamarind (kokum)
Directions
- Marinade the fishes with salt, turmeric powder and chilli powder. After 30 minutes, lightly fry them and keep aside.
- Heat oil in a pot and saute Item 2
- Blend Item 1 with some water and add this into the Item 2 and cook on a low heat for 10 minutes (careful as the coconut base curry may splutter).
- Then add the fishes, some salt and let the flavours all blend in well. Add kokum.
- Let the curry cook for a futher 10-15 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 211 | |
| Calories from Fat 147 | 70% |
| Total Fat 17.5g | 22% |
| Saturated Fat 15.39g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 272mg | 8% |
| Total Carbs 14.58g | 4% |
| Dietary Fiber 5.6g | 19% |
| Sugars 7.29g | 5% |
| Protein 2.41g | 4% |
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