Curry Soup with Fish Fries
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
391
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 19.66 g | (20 %) | ||
| Fat | 17.79 g | (15 %) | ||
| Carbohydrates | 41.27 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.54 g | (18 %) |
more nutritional values
| Vitamin A | 137.06 mg | (17,133 %) | ||
| Vitamin D | 1.29 μg | (6 %) | ||
| Vitamin E | 1.45 mg | (12 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 5.91 mg | (49 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 47.81 μg | (16 %) | ||
| Pantothenic acid | 0.98 mg | (16 %) | ||
| Biotin | 4.11 μg | (9 %) | ||
| Vitamin B₁₂ | 2.02 μg | (67 %) | ||
| Vitamin C | 62.02 mg | (65 %) | ||
| Potassium | 752.7 mg | (19 %) | ||
| Calcium | 131.23 mg | (13 %) | ||
| Magnesium | 64.8 mg | (22 %) | ||
| Iron | 1.88 mg | (13 %) | ||
| Iodine | 17.94 μg | (9 %) | ||
| Zinc | 1.03 mg | (13 %) | ||
| Saturated fatty acids | 10.88 g | |||
| Cholesterol | 68.65 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ½ small, fresh Pineapple
- 1 Apple
- 1 Banana
- 1 onion
- 1 Tbsp Ghee (substitute butter)
- 1 Tbsp Curry powder
- 1 tsp Turmeric
- 4 Tbsps Coconut milk (unsweetened)
- 500 milliliters Chicken broth (Instant)
- 250 milliliters milk
- 300 grams fish fillets (such as redfish, saithe )
- 4 Tbsps Pastry flour
- 1 Tbsp Curry powder
- salt
- 1 tsp lemon juice
- 2 Tbsps Ghee
Preparation steps
1.
Peel and slice the pineapple, apple and banana.
2.
Peel and finely chop the onion. Heat the ghee, and sweat the onion until soft. Sprinkle in the curry powder and turmeric. Allow it to saute briefly. Add the fruit pieces to the onions. Allow to cook briefly. Add the coconut milk, broth and milk. Bring to a boil. Remove from the heat and puree.
3.
Cut the fish fillets into thin strips, sprinkle with lemon juice and season with salt. Mix the flour and curry powder on a plate. Cover the fish strips in the coating.
4.
Heat the ghee in a pan and fry the fish. Keep warm.
5.
Pour the soup into bowls and add fish strips. Serve.
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