Fish in coconut curry (Caril de Peixe)

Fish in coconut curry (Caril de Peixe)

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Servings: 5
Calories: 255

Ingredients
 

  • 9 oz Fish pomfret / seer / black pomfrct, sliced

for the spice paste:

  • 8 Kashmiri chillies sookhi lal mirch
  • 1 1/2 tsp Coriander dhaniya seeds
  • 3/4 tsp Cumin jeera seeds
  • 1/4 tsp Turmeric haldi powder
  • 5 oz Coconut nariyal, grated
  • 4 cloves Garlic lasan, minced
  • 1 oz Tamarind imli, walnut-sized ball, cleaned
  • 2 tbsp Vegetable oil
  • 1 Onion small, sliced
  • 16 floz Water
  • 2 Green chillies slit
  • 6 Curry leaves kadhi patta
  • Salt to taste
  • a pinch Sugar

Instructions

  • Apply 1/2 tsp salt to the fish. Keep aside for 10 minutes. Wash and pat dry.
  • For the spice paste, grind all the ingredients together with 1/2 cup water to a smooth paste.
  • Heat the oil in a pan; saute onion for a few minutes. Add the ground spice paste and saute for 2 - 3 minutes.
  • Add the water, green chillies, and curry leaves. Bring the mixture to the boil, lower heat and simmer, partially covered, for 10 minutes.
  • Add salt to taste, sugar, and fish. Cook for 5 minutes, shaking the pan occasionally. Adjust seasoning.
  • Serve hot with steamed rice.
Calories: 255 kcal
Carbohydrates: 19 g
Protein: 12 g
Fat: 16g
Saturated Fat: 9 g
Trans Fat: 1 g
Sodium: 80 mg
Potassium: 418 mg
Fiber: 5 g
Sugar: 10 g
Vitamin A: 739 IU
Vitamin C: 133 mg
Calcium: 141 mg
Iron: 2 mg
Cuisine Indian
Ingredients Fish & Seafood
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