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Homemade Sour Fish Curry

 
Homemade Sour Fish Curry
41

This recipe is a very popular dish in Sri Lanka. I hope you’ll try this recipe.

Yield

7

servings

Prep

45

min

Cook

30

min

Ready

75

min

Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

500 grams tuna fish
fillets-skin, removed
5 cloves tamarind
dry, also Known As Brindleberry, Brindall Berry, Malabar Tamarind, Kodumpuli
*
350 millilitres water
divided
1 teaspoon black pepper
½ teaspoon ginger
freshly chopped
*
½ teaspoon garlic
chopped
½ teaspoon chili powder
1 stick cinnamon
small one
*
1 each cloves, ground
*

Directions

Wash, remove skin, and cut fish fillets into about 15 pieces each.

Now in a small saucepan boil gambooge with 100 ml water.

When it comes to a boil, remove from heat and let cool.

Once cooled, place the gambooge and the water that is in the pan into a blender.

Add pepper, ginger, garlic, chili powder, clove and one inch sized cinnamon stick.

Blend until you have a coarse paste.

Place fish into a clean skillet or wok.

Add the remaining 250 ml water and gambooge paste. Mix well.

Now cook fish over medium heat about 30 minutes or completely dry.

Enjoy.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 788% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 30mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 34g
Vitamin A 2% Vitamin C 2%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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