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Fish Curry With Tamarind


Fish Curry With Tamarind Recipe

Ingredients:
  • 8 cups water
  • Salt
  • 6 skinless grouper fillets (6 to 7 ounces each)
  • 4 ounces pressed tamarind, cut into large chunks
  • 4 dried small red chiles, soaked in hot water for 10 minutes and drained
  • 4 garlic cloves, thickly sliced
  • 2 tablespoons mild curry powder
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1/2 tablespoon belacan, crushed
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1/2 teaspoon mustard seeds
  • 1 large onion, thinly sliced
  • 12 fresh curry leaves
  • 1 stalk of fresh lemongrass, bottom 6 inches only, smashed
  • One 14.5-ounce can unsweetened coconut milk (1 1/3 cups)
  • 1/2 pound okra, stem end trimmed
  • 1 Japanese eggplant, cut into 1-inch pieces
  • 2 tomatoes, each cut into 6 wedges
  • 2 to 3 Thai chiles, halved and seeded
  • 1 teaspoon sugar
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 363kcal (18%)
Total Fat 21g (32%)
Saturated Fat 8g (41%)
Cholesterol 47mg (16%)
Total Carbohydrate 20g
Dietary Fiber 4g
Sugars 12g
Protein 28g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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