Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 4 tilapia fillets
- 1 tablespoon oil (olive oil is fine)
- 1-2 tablespoon curry powder
- 1 cup water
- 1/4 teaspoon salt
- 1/2 tablespoon black pepper
- 1/4 teaspoon chili powder
- 3 garlic cloves, crushed
- 1 small onion, sliced
- 10 ounces coconut milk (use only 1/2)
- red pepper flakes (optional)
Directions
Season tilapia fillets with salt, chile powder, and black pepper. Set aside.
In iron pot, heat olive oil; add curry powder stirring often. Allow curry powder to practically burn. Add a little water whenever paste becomes too sticky.
Add most garlic and onions until well coated.
Add coconut milk. Stir. After 1 minute, add fish and remaining garlic and onions.
Lower heat and cover for about 15 - 20 minutes.
Serve over jasmine or coconut rice.
Category:Malaysian Recipes
Category:Malaysian Vegetarian