Indian Fish

Hala Al-NasserKok

Ingredienser

• Fish fillet, white, boneless and thick
  750 grams
• Ghee
  2 tablespoons
• Large onion, sliced
  1 piece
• Crushed garlic clove
  4 cloves
• Fresh ginger, grated
  1 tablespoon
• Cardamom pods, crushed
  4 pods
• Korianderpulver
  2 teaspoons
• Kuminpulver
  3 teaspoons
• Stødt kanel
  0.5 teaspoon
• Red chili pepper (cayenne)
  0.5 teaspoon
• Garam Masala
  1 teaspoon
• Salt
  2 teaspoons
• Canned tomatoes
  800 grams
• Fløde
  0.5 cup
• Citronjuice
  1 tablespoon
• Fresh coriander, chopped
  2 tablespoons

Trin

1. 1

   Cut the fish fillet into 4 cm pieces.

   Nødvendigt udstyr:

   Kniv

   Skærebræt

   5 min
2. 2

   Heat the ghee in a large frying pan and cook the onion, stirring until slightly browned. Add the garlic, ginger, spices, and salt, and stir over the heat until fragrant.

   Nødvendigt udstyr:

   Stegepande

   10 min
3. 3

   Add the crushed, undrained tomatoes, cream, and juice, and cook on low heat uncovered for 5 minutes or until the sauce thickens slightly.

   5 min
4. 4

   Add the fish, cover, and cook on low heat for 10 minutes or until tender. Just before serving, sprinkle with fresh coriander.

   10 min

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Gheepr. 100g

Energi900 kcal

Total fedt100 g

Korianderpulverpr. 100g

Energi325 kcal

Protein12 g

Total fedt15 g

Kulhydrat55 g

Kostfibre40 g

Kuminpulverpr. 100g

Energi375 kcal

Protein18 g

Total fedt22 g

Kulhydrat44 g

Kostfibre11 g

Sukkerarter i alt2 g

Stødt kanelpr. 100g

Energi247 kcal

Protein4 g

Total fedt1.2 g

Kulhydrat81 g

Kostfibre53 g

Sukkerarter i alt2.2 g

Garam Masalapr. 100g

Energi375 kcal

Protein12 g

Total fedt15 g

Kulhydrat60 g

Kostfibre25 g

Sukkerarter i alt5 g

Saltpr. 100g

Aske100 g

Flødepr. 100g

Energi340 kcal

Protein2 g

Total fedt36 g

Kulhydrat3 g

Sukkerarter i alt3 g

Citronjuicepr. 100g

Energi20 kcal

Protein0.1 g

Kulhydrat5 g

Sukkerarter i alt1 g

Vand94 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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