Photo: Pranjall Kumar
Estimated Nutrition (whole recipe, rough)
647
Calories
26g
Protein
41g
Fat
47g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Mango | 1 cup diced (165g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 0 |
| Coriander | 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
- 12 Mango (ripe, blanched and skinned, flesh from the skin scraped off)
- 50 g Semi-dried Tuna (cleaned, cut into pieces)
- 100 g Onions (sliced thinly)
- 4 Garlic Cloves (sliced thinly)
- 6 Curry Leaves
- 2 pcs Rampe Leaf
- 6 tbsp Coriander Curry Powder
- 100 ml Coconut Milk
- 50 ml Coconut Cream
- 45 ml Coconut Oil
- Salt to season
Directions
1
Fry the onions, garlic, curry leaves and rampe leaf until onions are golden brown.
2
Add in the whole mangoes and the scraped off flesh from the skins, tuna, curry powder, coconut milk and seasoning.
3
Cook covered until the curry has thickened. Add in the coconut cream, adjust seasoning and remove from heat.
4
Category:Maldivian Recipes
5
Category:Maldivian Meat Dishes
Recipe sourced from
fandom