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South Indian Fish Curry

yield: 4 total time: 40 minutes
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Ingredients

  • 1 9/16 pounds fish fillets if using frozen, thaw them before cooking
  • salt unchecked▢, to season the fish and a little extra for the curry
  • 1 large red onion peeled, cut into quarters
  • 1 inch ginger piece of
  • 5 large garlic cloves
  • 1 whole green chilli
  • 2 tablespoons vegetable oil
  • 1 1/4 cups canned tomato or you can use tomato puree
  • 1 teaspoon red chili powder
  • 1 1/2 teaspoons turmeric powder
  • 1 cup coconut milk
  • kokum unchecked▢ Souring agent of your choice –, or tamarind
  • 1 tablespoon coconut oil
  • 1 teaspoon mustard seeds
  • 5 shallots or pearl onions, peeled
  • 7 curry leaves fresh, frozen or dried

Nutrition

  • Calories : 560 calories
  • Carbohydrate : 43 grams
  • Cholesterol : 85 milligrams
  • Fat : 28 grams
  • Fiber : 4 grams
  • Protein : 41 grams
  • SaturatedFat : 17 grams
  • Sodium : 470 milligrams
  • Sugar : 8 grams
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