4 Serves
89 Mins
Cut the white fish fillets into large, uniform chunks and place them in a mixing bowl.
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Vitamin K
105 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
98 µg / 400 µgCalcium
533 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
269 mg / 420 mgPhosphorus
443 mg / 1,250 mgPotassium
1595 mg / 4,700 mgSodium
642 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
31 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
20 g / 28 gSugar
20 g / 50 gSaturated Fat
15 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Add half of the garlic and ginger to the fish. Season with chili powder, turmeric, and salt, then toss gently to coat. Refrigerate for 30 minutes to marinate.
Soften the tamarind pulp in a cup of warm water for 20 minutes.
Heat the cooking oil in a large saucepan over high heat. Add the mustard seeds, fenugreek, cloves, cardamom, and cinnamon, sizzling until the mustard seeds begin to pop.
Add the onions and the remaining ginger and garlic to the pan. Sauté for 10 minutes until the onions are golden brown.
Mash the softened tamarind pulp into its soaking water, then strain the liquid into the saucepan, discarding the remaining pulp solids.
Stir in the coconut cream and ground cumin, then simmer the sauce for 15 minutes.
Gently add the marinated fish cubes to the sauce and simmer for 7 minutes until the fish is just cooked through.
Serve hot, garnished with fresh cilantro, alongside steamed basmati rice.
3
g11
g0
g
