Spicy Fish Masala
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
675
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 675 kcal | (32 %) | ||
| Protein | 81.97 g | (84 %) | ||
| Fat | 33.15 g | (29 %) | ||
| Carbohydrates | 6.94 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.56 g | (5 %) |
more nutritional values
| Vitamin A | 209.13 mg | (26,141 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.67 mg | (6 %) | ||
| Vitamin B₁ | 0.91 mg | (91 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 47.45 mg | (395 %) | ||
| Vitamin B₆ | 3.03 mg | (216 %) | ||
| Folate | 104.5 μg | (35 %) | ||
| Pantothenic acid | 6.34 mg | (106 %) | ||
| Biotin | 17.86 μg | (40 %) | ||
| Vitamin B₁₂ | 10.06 μg | (335 %) | ||
| Vitamin C | 14.15 mg | (15 %) | ||
| Potassium | 2,256.96 mg | (56 %) | ||
| Calcium | 90.68 mg | (9 %) | ||
| Magnesium | 136.37 mg | (45 %) | ||
| Iron | 3.83 mg | (26 %) | ||
| Zinc | 2.75 mg | (34 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Cholesterol | 239.65 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups Salmon fillet (skinned, ready-to-cook, chopped)
- 1 unwaxed Lime (juiced)
- 2 tablespoons Ghee
- 2 cloves garlic (finely chopped)
- ¾ inch fresh ginger (finely chopped)
- 1 ½ tablespoons red Curry paste
- 1 ⅔ cups fish stock
- ½ teaspoon fennel seeds
- ½ teaspoon Coriander
- Fenugreek seed powder
- ½ teaspoon Chili powder
- 2 tomatoes (peeled and diced)
- 4 sprigs Curry leaves
Preparation steps
1.
Season the fish with salt and ground black pepper. Drizzle with lime juice and leave to steep for a few minutes.
2.
Heat the ghee in a pot and quickly fry the fish. Remove from the pan and set aside.
3.
Add the garlic and ginger to the pan and fry for a few minutes. Stir in the curry paste and deglaze with the stock. Add the spices and the tomatoes, season with a dash of lime juice and simmer for around 15 min.
4.
Return the fish to the pan and heat through. Arrange in bowl and serve garnished with deep-fried curry leaves.
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