South Indian Fish Curry Recipe
Recipe By Australia’s Best Recipes
This is a low-fat, non-dairy tomato based fish curry. It has a fresh tangy flavour that gets your taste buds tingling. Fish is a healthy protein and should be consumed at least three to four times a week, especially fish high in omega 3 fatty oils. Any fresh fish may be used, i prefer salmon cutlets, barramundi, monk fish or snapper are all great for this recipe.
4.4
21 Rating -
Rate
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for South Indian Fish Curry Recipe
- 1 Fish fillets
- 25 milliliter Tomato puree
- 100 gram Canned Crushed Tomatoes
- 1/4 sprig Fresh curry leaves
- 1/4 Brown onion chopped medium
- 1 tablespoon Vegetable Oil
- 0.06 teaspoon Mustard seeds
- 1.50 Whole cloves
- 1 Cloves garlic large whole
- 1.25 Cm ginger finely chopped
- 1/2 teaspoon Red curry powder
- 0.06 teaspoon Ground turmeric
- 0.13 bunch Fresh coriander chopped
- 1/4 teaspoon Salt *to taste
- 1/4 tablespoon Tamarind pulp
- 0.13 cup Water hot
Nutrition
value
value
200
calories per serving
16 g Fat4 g Protein10 g Carbs10 g FiberOther
Current Totals
- Fat16g
- Protein4g
- Carbs10g
- Fiber10g
MacroNutrients
- Carbs10g
- Protein4g
- Fiber10g
Fats
- Fat16g
Vitamins & Minerals
- Calcium149mg
- Iron5mg
- Vitamin A2599mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B967mcg
- Vitamin B120mcg
- Vitamin C52mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium112mg
- Manganese9mg
- Phosphorus71mg
- Selenium3mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Australia’s Best Recipes