Photo: Swathi Handique
Yellowtail snapper in coconut curry and mango kutcha
39 ingredients
1 hr + 30 min
Serves 4
openrecipes
Rich coconut curry with fish - a taste of Mauritius. The unripe mango in this recipe can be quite bitter, so adjust the kutcha seasoning to taste.
Estimated Nutrition (whole recipe, rough)
1512
Calories
67g
Protein
75g
Fat
148g
Carbs
Counts 22 of 25 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Mango | 1 cup diced (165g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 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
- 2 tbsp vegetable oil
- 1 clove of garlic
- ½ tsp turmeric
- 1 tbsp mustard seeds
- 1 green bird’s-eye chilli
- 1 green mango
- 1 tsp sugar
- , to taste salt
- 1 tbsp white wine vinegar
- yellowtail snapper
- stalks (from the bunch below) coriander
- 1 bulb garlic
- 2 tomatoes
- 1 onion
- salt and freshly ground black pepper
- 2 banana shallots
- 3-4 cloves
- 1 thumb-sized piece ginger
- 1 red bird’s-eye chilli
- 15 curry leaves
- 3 tbsp Mauritian curry powder
- 2-3 fresh vines tomatoes
- 1 pint fish stock
- 1 pack of creamed coconut
- 1 tbsp tomato purée
- 3 tbsp chopped fresh coriander
- 2 tbsp cumin
- 500g/1lb 2oz wild basmati rice
- 750ml/1¼ pint water
- 2 tbsp coriander seeds
- 1 tbsp fennel seeds
- 4 x 200g/7oz fillets yellowtail snapper
- 1 tbsp olive oil
- 50g/1¾oz butter
- small handful fresh coriander
- 1 tbsp hot water
- , to taste salt
- 1 free-range egg white
- micro herbs, to garnish coriander
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes