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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 1,439.6
  • Total Fat: 101.6 g
  • Cholesterol: 166.2 mg
  • Sodium: 568.5 mg
  • Total Carbs: 50.9 g
  • Dietary Fiber: 17.5 g
  • Protein: 96.0 g

View full nutritional breakdown of Indian Parsi Fish Curry calories by ingredient
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Indian Parsi Fish Curry

Submitted by: PEARLKAD

Introduction

An excellent blend of spices and easy to prepare at home. You can also substitute fish with chicken or lamb meat. An excellent blend of spices and easy to prepare at home. You can also substitute fish with chicken or lamb meat.
Number of Servings: 3

Ingredients

    *Coriander seed, 2 tbsp
    *Cumin seed, 1 tbsp
    Mustard seed, yellow, 0.25 tbsp
    *Coconut Milk, 1 cup
    Onions, raw, 1 cup, chopped
    *Peppers, hot chili, red, fresh, 1 pepper
    Paprika, 1 tbsp
    Pureed Tomatoes, 1 cup
    Pink Salmon (fish), 3 fillet
    Olive Oil, 3 tbsp
    Almonds, 10 pieces
    Pistachio Nuts, 10 pieces
    Peanuts, dry-roasted, 4 tablespoons
    Garlic, 7 cloves
    Fresh curry leaves, 1 sprig

Directions

Grind together coiander, cummin and mustard seeds, along with hot chilli, almonds, pistachio and peanuts. Grind separately onion with a little water, making a paste. Grind together garlic and tomatoes.
Put oil in a wok, and add onion paste. Fry, stirring regularly, for about five minutes, until the colour changes. Add the ground seeds, paprika curry leaves, and nuts and fry for another few minutes. Add 2 tablespoons water if too dry, and keep frying. Add the tomato and garlic mixture and fry together for another minute. Add the coconut milk, salt to taste, and one glass water. When boiling, add fish and let it cook for another two minutes only. Switch off the flame and keep covered. Serve hot with well cooked basmati long grain white rice.

Number of Servings: 3

Recipe submitted by SparkPeople user PEARLKAD.






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