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Pressure Cooked Coconut Fish Curry

yield: 4 total time: 20 minutes
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Ingredients

  • 1 1/2 pounds fish steaks or fillets, rinsed and cut into bite-size pieces, fresh or frozen and thawed
  • 1 tomato chopped, or a heaping cup of cherry tomatoes
  • 2 green chiles sliced into strips
  • 2 onions Medium, sliced into strips
  • 2 garlic cloves squeezed
  • 1 tablespoon ginger freshly grated, or ⅛ tsp. Ginger Powder
  • 6 curry leaves or Bay Laurel Leaves, or Kaffir Lime Leaves, or Basil
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon pepper flakes
  • 1 teaspoon chili powder
  • 1/2 teaspoon fenugreek Ground, Methi
  • 3 tablespoons curry powder mix., instead of the 5 spices noted above
  • 2 cups coconut milk or, 500ml un-sweetened
  • salt to taste, I used about 2 tsp.
  • lemon juice to taste, I used the juice from ½ lemon

Nutrition

  • Calories : 350 calories
  • Carbohydrate : 22 grams
  • Fat : 30 grams
  • Fiber : 7 grams
  • Protein : 5 grams
  • SaturatedFat : 25 grams
  • Sodium : 240 milligrams
  • Sugar : 8 grams
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