0 0
Fish Masala

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 (13 1/2 ounce) can unsweetened coconut milk (not shaken)
2 tablespoons coconut oil or 2 tablespoons canola oil
2 teaspoons black mustard seeds
5 slices peeled fresh ginger 1/8-inch thick smashed
2 large garlic cloves smashed
1 - 4 fresh hot green chilies such as thai 2-inch long halved lengthwise or 1 -4 serrano pepper 2-inch long halved lengthwise
2 tablespoons ground coriander
1 teaspoon mildly hot red indian chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder

Nutritional information

506.7
Calories
290 g
Calories From Fat
32.2 g
Total Fat
25.3 g
Saturated Fat
152.3 mg
Cholesterol
625.9 mg
Sodium
12.2 g
Carbs
2.9 g
Dietary Fiber
4.3 g
Sugars
45.5 g
Protein
311g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Fish Masala

Features:
    Cuisine:

    tasty

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Fish Masala,Adapted from Gourmet magazine September 2005. We found that 1 green chile was enough, but add more if you like things fiery.,tasty,Adapted from Gourmet magazine September 2005. We found that 1 green chile was enough, but add more if you like things fiery.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Scoop Off 1/4 Cup Cream from Top of Canned Coconut Milk. Reserve Remaining Cream and Milk For Another Use.

    2
    Done

    Heat Oil in Wok Over Moderate Heat Until Hot but not Smoking. Add Mustard Seeds and Cook Until They Make Popping Sounds, About 15 Seconds. Add Ginger, Garlic, and Chiles to Taste and Cook, Stirring, 1 Minute. Add Coriander, Chile Powder, Turmeric, and Curry Powder and Cook, Stirring, Until Fragrant, 5 to 10 Seconds. Add Tomatoes and Cook, Stirring, 1 Minute. Add Water and Bring to a Boil. Reduce Heat and Simmer, Covered, 5 Minutes. Stir in Coconut Cream Until Incorporated, Then Add Fish and Salt and Simmer, Uncovered, Stirring Occasionally, Until Fish Is Just Cooked Through, 3 to 5 Minutes. Gently Stir in Mango.

    Avatar Of Halia Peck

    Halia Peck

    Culinary adventurer on a mission to explore global flavors and cuisines.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Chinese Chicken With Black Pepper Sauce
    previous
    Chinese Chicken With Black Pepper Sauce
    Chicken Chimichangas Air Fryer Or Baked
    next
    Chicken Chimichangas Air Fryer Or Baked
    Chinese Chicken With Black Pepper Sauce
    previous
    Chinese Chicken With Black Pepper Sauce
    Chicken Chimichangas Air Fryer Or Baked
    next
    Chicken Chimichangas Air Fryer Or Baked

    Add Your Comment

    ten + 6 =