Recipe Details
| Title | Madras fish curry of snapper tomato and tamarind |
|
| Author | Rick Stein | |
| Portions | 6 | |
| Created | 16th February 2015 06:47 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 406.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Oil, vegetable blended, average | 4 Tablespoon | |
| Mustard, seed, yellow | 1 Tablespoon |  |
| Onions, raw | 1 Large | |
| Garlic | 3 Clove | |
| Curry leaves, fresh | 30 Gram | |
| Chilli, powder | 2 Teaspoon | |
| Coriander, ground | 2 Teaspoon | |
| Turmeric, ground | 2 Teaspoon | |
| Tomato, tinned, chopped | 400 Gram | |
| Tamarind, pulp | 100 Millilitre | |
| Red snapper, raw | 700 Gram |  |
| Rice, white, basmati, raw | 400 Gram | |
| Pepper, chilli, green, raw | 2 Medium | |
| Salt, sea | 1 Teaspoon |
Special Dietary Requirements Suitability
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Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 516 |  |
| Protein | 61.57% | |
| Other Carbohydrate | 34.46% | |
| Sugar | 11.18% | |
| Fat Saturated | 8.20% | |
| Fat Unsaturated | 19.93% | |
| Fiber | 9.07% | |
| Sodium | 16.07% | |
| Salt | 16.65% | |
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Recipe Method
1. Heat the oil in a heavy-based saucepan or karahi over a medium heat. 2. When hot, add the mustard seeds and fry for 30 seconds, then stir in the finely chopped onion and garlic and fry gently for about 10 minutes, or until softened and lightly golden-brown. 3. Add the curry leaves, chilli powder, coriander and turmeric and fry for two minutes, then stir in the chopped tomatoes, tamarind liquid, green chillies (each sliced lengthways into 6 pieces, with seeds) and salt and simmer for about 10 minutes, or until rich and reduced. 4. Add the fish (cut into 5 cm/2in chunks), cook for a further five minutes or until just cooked through, and serve with plain rice.