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Fish Curry ( for four persons)
Time required : 40 minutes
Ingredient
Seer fish or mullet 1/2 kg Grated coconut 1/2 Onions, chopped fine 100g. Chili powder 2 tsp. (10g) curry powder 1 tsp. ( 5g.) Green chilies 2 pieces (slit lengthwise a stem of lemon grass ) Garlic paste 1 tsp. ( 15g.) Cinnamon 2 cm. Turmeric powder 1/4 tsp. ( 1g.) (a few sprigs curry leaves salt to taste )
Preparation Wash, clean and cut the fish into neat pieces. Grind the grafted coconut with enough water to extract one cup thick and one cup thin coconut milk. Put the fish in a pan. Add all the remaining ingredients, except the thick coconut mild, and cook over high heat till done. Add the thick coconut mild and simmer till done and the gravy is thick. |
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For a variation, prepare the curry without chili powder and curry powder, and you will have white curry. Serve hot with rice.
Nutritive value of each serving: Calories : 521.8 Kcal. Proteins: 28.6 g. Fat : 34.9 g. Minerals: 2.7g. Fiber : 1.8 g. Carbohydrates : 23.2 g.
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