Fish Curry without Coconut is a made with fish, tamarind, and a variety of spices. The dish is usually served with steamed rice or idli. The fish is cooked in a spicy and tangy gravy made with tamarind, red chillies, coriander powder, cumin powder, and other spices.
Proteins
Fats
Carbs
Fibre
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1 lb
1
2
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1/2 teaspoon
1/2 teaspoon
1/4 cup
1/4 cup
2 tablespoons
1/4 cup
Heat oil in a large skillet over medium heat.
Add onion and garlic and sauté until softened, about 5 minutes.
Add ginger, cumin, coriander, turmeric, garam masala, chili powder, black pepper, and salt. Stir to combine.
Add tomato puree and water and bring to a simmer.
Add fish fillets and cook until fish is cooked through, about 10 minutes.
Garnish with cilantro and serve.
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When it comes to Fish Curry without Coconut, our users are head over heels in may, june, but the interest cools down in february.
It's official: Fish Curry without Coconut is the food of choice for 28-30 female, with people of >40 BMI also on board.
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