Kerala cod curry
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
4 servings of Kerala cod curry, served without an uncounted side.
4 servingsFinal yield 1,500 g
Ingredients
- 700 gFish, cod, Atlantic, raw
- 400 gNuts, coconut milk, raw (liquid expressed from grated meat and water)
- 35 gTamarinds, raw
- 400 gTomatoes, red, ripe, raw, year round average
- 180 gOnions, raw
- 250 gBeverages, water, tap, drinking
- 7 gSalt, table
- 15 gGarlic, raw
- 4 gBasil, fresh editorial addition
- 6 gSpices, coriander seed
Method
- Divide cod into four portions; cut onion, garlic and tomatoes. Dissolve tamarind in 250 g water, tear curry leaves and measure coriander with salt.
- Simmer onion, garlic and tomatoes with tamarind water, curry leaves, coriander and salt for 10 minutes at about 90 °C.
- Stir in coconut milk and heat it for 7 minutes at 85 °C so the sauce does not boil hard.
- Add cod, cover and simmer very gently for 15 minutes at 85–90 °C until opaque and 63 °C at the centre; serve all sauce.
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
- 1,762.8 kcal
- Protein
- 142.1 g
- Fat
- 102.4 g
- Total carbohydrate (by difference)
- 84.8 g
- Total dietary fibre (USDA)
- 21.3 g
- Saturated fatty acids
- 85.8 g
- Sodium
- 3,202.9 mg
- Salt (sodium × 2.5)
- 8 g
Per serving
- Energy
- 440.7 kcal
- Protein
- 35.5 g
- Fat
- 25.6 g
- Total carbohydrate (by difference)
- 21.2 g
- Total dietary fibre (USDA)
- 5.3 g
- Saturated fatty acids
- 21.5 g
- Sodium
- 800.7 mg
- Salt (sodium × 2.5)
- 2 g
Per 100 g of finished food
- Energy
- 117.5 kcal
- Protein
- 9.5 g
- Fat
- 6.8 g
- Total carbohydrate (by difference)
- 5.7 g
- Total dietary fibre (USDA)
- 1.4 g
- Saturated fatty acids
- 5.7 g
- Sodium
- 213.5 mg
- Salt (sodium × 2.5)
- 0.53 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.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- 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
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