Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Mackerel | not in our table | 0 |
| Fenugreek | 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
- =
- 3-4 pieces of fish (I like using Mackerel or Promfret)
- 1 can coconut milk
- 1 small onion, thinly sliced
- 1 cup cherry tomatoes
- 1 tbsp curry powder
- 1 tsp red chili powder
- 1/2 tsp dried fenugreek
- 2 tbsp cooking oil
- salt, to taste
- =
Directions
Heat oil in a non-stick pan and fry onions till soft and transparent.
Add salt, red chili powder, curry powder and fry for a minute or two. Add in coconut milk, dried fenugreek and fish pieces, and cover cook for 15-20 minutes till fish is cooked through.
Add a little water if desired.
Add cherry tomatoes and let it cook for another 4-5 minutes till tomatoes become soft.
Serve with warm plain rice and fresh cucumber slices.