Indian Fish

Hala Al-NasserChef

Ingrediënten

• 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
• Korianderpoeder
  2 teaspoons
• Komijnpoeder
  3 teaspoons
• Gemalen kaneel
  0.5 teaspoon
• Red chili pepper (cayenne)
  0.5 teaspoon
• Garam Masala
  1 teaspoon
• Zout
  2 teaspoons
• Canned tomatoes
  800 grams
• Room
  0.5 cup
• Citroensap
  1 tablespoon
• Fresh coriander, chopped
  2 tablespoons

Stappen

1. 1

   Cut the fish fillet into 4 cm pieces.

   Benodigde hulpmiddelen:

   Mes

   Snijplank

   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.

   Benodigde hulpmiddelen:

   Koekenpan

   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

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Gheeper 100g

Energy900 kcal

Total Fat100 g

Korianderpoederper 100g

Energy325 kcal

Protein12 g

Total Fat15 g

Carbohydrate55 g

Dietary Fiber40 g

Komijnpoederper 100g

Energy375 kcal

Protein18 g

Total Fat22 g

Carbohydrate44 g

Dietary Fiber11 g

Total Sugars2 g

Gemalen kaneelper 100g

Energy247 kcal

Protein4 g

Total Fat1.2 g

Carbohydrate81 g

Dietary Fiber53 g

Total Sugars2.2 g

Garam Masalaper 100g

Energy375 kcal

Protein12 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber25 g

Total Sugars5 g

Zoutper 100g

Ash100 g

Roomper 100g

Energy340 kcal

Protein2 g

Total Fat36 g

Carbohydrate3 g

Total Sugars3 g

Citroensapper 100g

Energy20 kcal

Protein0.1 g

Carbohydrate5 g

Total Sugars1 g

Water94 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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