Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Leaf | 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
- 500 g Aubergine (washed, de-stemmed and cut into slices)
- 50 g Semi-dried smoked Tuna (cleaned, cut into pieces)
- 5 tbsp Coriander Curry Powder
- 100 g Onions (sliced thinly)
- 4 Garlic Cloves (sliced thinly)
- 6 Curry Leaves
- 2 pcs Rampe Leaf
- 45 ml Coconut Oil
- 400 ml Coconut Milk
- 100 ml Coconut Cream
- Salt to season
- Pinch of Caster Sugar
- Oil to fry the aubergine
Directions
Fry the aubergine until softened. Drain on absorbent kitchen paper.
Heat the oil. Add in the onions, garlic, curry leaves and rampe leaf and fry until the onions are browned.
Add in the aubergine, coconut milk, curry powder, fish and seasoning. Boil over a moderate heat until the sauce has thickened. Add in the pinch of sugar and cook for a further minute.
Add in the coconut cream, adjust the seasoning and remove from heat.
Category:Maldivian Recipes
Category:Maldivian Vegetarian