Emprimir
Correo Electrónico
Add a photoThis fish curry delivers all that is expected, fish in spicy and zesty luscious gravy.
Ingredientes
- 10 kembung/long-jawed/Indian mackerel - gut/clean
- 2 medium size brinjals/eggplant - cut into pieces
- 1 tsp halba/fenugreek seeds
- 1 tsp black mustard seeds
- 2-3 sprigs curry leaves
- 1-2 tbsp tamarind juice
- 4 tbsp oil (add more if not enough)
- Salt for taste
- For the curry paste
- 1 tomato
- 5 garlic
- 1 inch ginger
- 6 shallots
- 2-3 tbsp fish curry powder
- blend/ground to a thick paste with some water
Direcciones
- In the heated oil, temper fenugreek and mustard seeds.
- Add in curry paste and cook till aromatic and oil splits.
- Pour 1/2 liter and next the brinjals.
- Stir and simmer till brinjals are half cooked.
- Add fish, curry leaves, salt and tamarind juice.
- Gently stir and continue to simmer till fish is cooked.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 5 servings | |
| Calories 137 | |
| Calories from Fat 117 | 85% |
| Total Fat 13.22g | 17% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.28g | |
| Cholesterol 6mg | 2% |
| Sodium 37mg | 2% |
| Potassium 97mg | 3% |
| Total Carbs 3.55g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.56g | 0% |
| Protein 2.16g | 3% |
