Fish Curry Kairali ( for salt water fish)
Serves 4
| Ingredients | |
|---|---|
| Fish 1 lb | Onion- 1/4, cut into small pieces |
| Garlic-5-6 cloves, finely chopped | Ginger - 1", finely chopped |
| Green chilli-3, cut into half (long). | Shallot 1 big, cut into small pieces |
| Tomato-1 big, cut into small pieces | Tomato puree 4 spoon |
| Uluva powder 1 pinch | Tamarind 1/3 spoon (use tamarind concentrate) |
| Salt as needed. | Curry leaves optional. |
| Oil 3 spoon | Mustard seed 1/4 spoon. |
| Fish masala 4 spoon. | |
Method
- Heat oil, fry mustard seeds, add onion, shallot, garlic, ginger, green chilli, and curry leaves, and stir for a few minutes.
- Then add tomato, and tomato puree, stir, and then add uluva powder, salt, and fish masala. (Use Kerala Fish masala; if you dot have it, add 2 spoon [fine] coriander powder, 1-1.5 spoon chilli powder, 1/4 turmeric powder, and 1 pinch more uluva powder).
- Stir, and then add 1/2 cup of water and tamarind. When it boils, add the fish pieces, stir slowly, then cover it and cook on low-medium heat.
- Stir once a while until cooked (be careful not to break the fish pieces).
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 147 | Carotene (µg) | 90.43 |
| Protein (g) | 19.8 | Vitamin C (mg) | 69 |
| Carbohydrate (g) | 4.96 | Mg (mg) | 18.93 |
| Fat (g) | 5.31 | Na (mg) | 3.31 |
| Fibre (g) | 54 | K (mg) | 42.61 |
| Minerals (g) | 1.92 | Mn (mg) | 0.227 |
| Calcium (mg) | 241.83 | Zn (mg) | 0.29 |
| Phosphorus (mg) | 349.5 | Cr (mg) | 0.007 |
| Iron (mg) | 1.46 | ||