Spicy Fish Masala

Name: Spicy Fish Masala
Total time: 55 min
Yield: 4
Ingredients: 4 cups Salmon fillet (skinned, ready-to-cook, chopped); 1 unwaxed Lime (juiced); 2 tablespoons Ghee; 2 cloves garlic (finely chopped); 0.75 inch fresh ginger (finely chopped); 1.5 tablespoons red Curry paste; 1.667 cups fish stock; 0.5 teaspoon fennel seeds; 0.5 teaspoon Coriander; Fenugreek seed powder; 0.5 teaspoon Chili powder; 2 tomatoes (peeled and diced); 4 sprigs Curry leaves

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 55 min.

Ready in

Calories:

675

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

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

How healthy are the main ingredients?

Lime Ghee garlic ginger tomato

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Preparation steps

Season the fish with salt and ground black pepper. Drizzle with lime juice and leave to steep for a few minutes.

Heat the ghee in a pot and quickly fry the fish. Remove from the pan and set aside.

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.

Return the fish to the pan and heat through. Arrange in bowl and serve garnished with deep-fried curry leaves.