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Ingredientes
- 8 x to 10 small fresh red chilies (not Thai peppers), or possibly 4 to 5 for mild curry
- 1 Tbsp. coriander seeds
- 1 Tbsp. cumin seeds
- 1 tsp black mustard seeds
- 8 x to 10 black peppercorns
- 4 Tbsp. freshly grated coconut (or possibly unsweetened dry coconut)
- 1/2 tsp turmeric
- 3 tsp tamarind pulp (available in Indian and Thai grocery stores)
- 8 x cloves garlic, divided use
- 2 med onions, peeled and cut in chunks, divided use
- 4 Tbsp. veg. oil
- 1 sprg curry leaves (available in Indian groceries)
- 4 x catfish fillets or possibly snapper, 4 ounces each (Solomon uses pomfret)
Direcciones
- Fold in a blender chiles, coriander, cumin, mustard seeds, peppercorns, coconut, turmeric and tamarind. Add in 4 cloves garlic and one onion. Puree masala until well blended. Set aside. Chop remaining onion and garlic. Heat oil in a non-stick skillet and saute/fry onion and garlic until golden, about 2 to 3 min. Add in the blended masala. Stir well for 2 to 3 min. Add in fish fillets and coat the pcs proportionately with the masala. Add in sprig of curry leaves. Cover and simmer on low heat for 5 to 8 min or possibly until fish is done. Remove curry leaves.
- Serve with steamed basmati rice and papadums.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 433g | |
| Calories 894 | |
| Calories from Fat 626 | 70% |
| Total Fat 71.03g | 89% |
| Saturated Fat 9.64g | 39% |
| Trans Fat 1.4g | |
| Cholesterol 53mg | 18% |
| Sodium 93mg | 4% |
| Potassium 1160mg | 33% |
| Total Carbs 47.16g | 13% |
| Dietary Fiber 11.0g | 37% |
| Sugars 18.31g | 12% |
| Protein 25.28g | 40% |
