Tandoori Fish Curry
- Number of Servings: 3
Ingredients
Onions, raw, 1 small finely choppedGarlic, 5 cloves finely choppedPotato raw, 1 large baking potato sliced into thin chips (12 oz.)Tandoori Paste, 4 tbspGinger Root, 2 inches grated365 Organic Diced Tomatoes, 1- 28 oz. canOrganic Low Sodium Vegetable Broth, 1 cupSpinach, fresh, 2 cupTilapia fillet, 8 ozSour Cream, reduced fat, 2 tbspcilantro, 1/2 cup chopped
-Combine onion and garlic in a hot pan and cook in cooking spray.
- Add sliced potato and tandoori paste, ground ginger
- Cook until potatoes are cooked through, adding vegetable broth as necessary to keep spices from burning.
- Add tomatoes and 1 cup water cooking to reduce tomatoes down to a sauce
- Once sauce has formed stir in spinach,, cilantro & fish
- Cook 4 minutes to cook fish thoroughly, remove from heat and stir in sour cream
Number of Servings: 3
Recipe submitted by SparkPeople user GKASHMIRA.
- Add sliced potato and tandoori paste, ground ginger
- Cook until potatoes are cooked through, adding vegetable broth as necessary to keep spices from burning.
- Add tomatoes and 1 cup water cooking to reduce tomatoes down to a sauce
- Once sauce has formed stir in spinach,, cilantro & fish
- Cook 4 minutes to cook fish thoroughly, remove from heat and stir in sour cream
Number of Servings: 3
Recipe submitted by SparkPeople user GKASHMIRA.
Nutritional Info Amount Per Serving
- Calories: 262.0
- Total Fat: 3.3 g
- Cholesterol: 40.6 mg
- Sodium: 1,461.0 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 6.9 g
- Protein: 22.0 g
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