Goan fish curry
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner.
Home-style Goan coconut fish curry with tamarind, without kokum; 4 servings.
4 servingsFinal yield 1,450 g
Ingredients
- 700 gFish, cod, Atlantic, raw
- 500 gNuts, coconut milk, raw (liquid expressed from grated meat and water)
- 45 gTamarinds, raw
- 180 gOnions, raw
- 16 gGarlic, raw
- 20 gOil, mustard
- 5 gSpices, turmeric, ground
- 4 gSpices, cumin seed
- 7 gSpices, coriander seed
- 4 gSpices, pepper, red or cayenne
- 220 gBeverages, water, tap, drinking
- 7 gSalt, table
Method
- Cut fish into four portions. Dissolve tamarind in 100 g hot water and after five minutes rub through a fine sieve.
- Finely dice onion and garlic. Dry-toast cumin and coriander two minutes and grind with chilli and turmeric.
- Warm mustard oil, soften onion and garlic five minutes, then stir in the spice paste for one minute.
- Add coconut milk, tamarind liquid and remaining water, season and simmer 10 minutes. Add fish and cook 8 more minutes to 63 °C and easy flaking.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,168.4 kcal
- Protein
- 142.9 g
- Fat
- 147.4 g
- Total carbohydrate (by difference)
- 89.2 g
- Total dietary fibre (USDA)
- 22.3 g
- Saturated fatty acids
- 109.5 g
- Sodium
- 3,209.1 mg
- Salt (sodium × 2.5)
- 8 g
Per serving
- Energy
- 542.1 kcal
- Protein
- 35.7 g
- Fat
- 36.9 g
- Total carbohydrate (by difference)
- 22.3 g
- Total dietary fibre (USDA)
- 5.6 g
- Saturated fatty acids
- 27.4 g
- Sodium
- 802.3 mg
- Salt (sodium × 2.5)
- 2 g
Per 100 g of finished food
- Energy
- 149.5 kcal
- Protein
- 9.9 g
- Fat
- 10.2 g
- Total carbohydrate (by difference)
- 6.1 g
- Total dietary fibre (USDA)
- 1.5 g
- Saturated fatty acids
- 7.6 g
- Sodium
- 221.3 mg
- Salt (sodium × 2.5)
- 0.55 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Fish, Mustard
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal