Estimated Nutrition (whole recipe, rough)
Counts 10 of 15 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Leaf | not in our table | 0 |
| Tamarind | not in our table | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 lb Fish fillet, cut into bite size
- 6 Shallots
- 2 cloves Garlic
- 2 tsp Ground coriander
- 1 tsp Ground ginger
- 1/2 tsp Powdered lemon grass
- 1 tsp Chilli powder
- 1 Salam leaf or bay-leaf
- 1/2 tsp Turmeric
- 1/2 cup Tamarind water
- 1 cup Coconut milk
- 2 tbsp Vegetable oil
- Salt
- 1 Cucumber, sliced
- Mint
- =
Directions
Heat a little oil in a heavy frying-pan, and carefully brown the fish. Meanwhile, in another frying-pan, fry the chopped shallots and garlic until tender. Stir in the chilli, ginger, turmeric, coriander, lemon grass, salam, salt and tamarind water.
Let this mixture simmer for 10 minutes, then put in the fish. Cover, and simmer for another 10 minutes.
Serve hot, garnished with very thin slices of cucumber and chopped mint. (Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking).