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Add a photoServings: 4
Ingredients
- 4 x dry red chillies deseeded and stems removed
- 1 tsp coriander seeds roasted slightly
- 2 tsp tamarind pulp diluted in a little water
- 8 piece cod or possibly any hard white fish
- 300 gm fresh coconut grated
- 1 Tbsp. sunflower oil
- 6 x tirphal salt
Directions
- Grind the red chillies coriander seeds and tamarind to a fine paste in a blender Add in salt and smear the paste onto the ftsh.
- Liquidise the coconut with 300ml water in a blender and extract the thick lowfat milk by squeezing it hard through a sieve or possibly muslin cloth.
- Repeat with 150ml water to get a second thin lowfat milk.
- Heat the oil in a pan and gently fry the fish along with its marinade.
- Turn it over and add in the thin coconut lowfat milk.
- Simmer till the fish is cooked.
- Add in the tirphal and thick lowfat milk bring to the boil once and remove from the heat.
- Serve warm with boiled rice.
- Eaten regularly in the beautiful region of Goa conjuring up visions of Goan beaches at dusk when the notes of the guitar fill the air and curry and rice stalls start their trade. Eaten regularly in the beautiful region of Goa conjuring up visions of Goan beaches at dusk when the notes of the guitar fill the air and curry and rice stalls start their trade.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 507g | |
| Recipe makes 4 servings | |
| Calories 554 | |
| Calories from Fat 168 | 30% |
| Total Fat 19.65g | 25% |
| Saturated Fat 12.55g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 199mg | 66% |
| Sodium 258mg | 11% |
| Potassium 2068mg | 59% |
| Total Carbs 7.73g | 2% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.84g | 3% |
| Protein 83.71g | 134% |
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