Indian Fish

Hala Al-NasserKokk

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
• Malt kanel
  0.5 teaspoon
• Red chili pepper (cayenne)
  0.5 teaspoon
• Garam Masala
  1 teaspoon
• Salt
  2 teaspoons
• Canned tomatoes
  800 grams
• Krem
  0.5 cup
• Sitronjuice
  1 tablespoon
• Fresh coriander, chopped
  2 tablespoons

Trinn

1. 1

   Cut the fish fillet into 4 cm pieces.

   Nødvendig utstyr:

   Kniv

   Skjærebrett

   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.

   Nødvendig utstyr:

   Stekepanne

   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

Næringsinnhold i ingredienser (per 100g)

Gheeper 100g

Energi900 kcal

Total fett100 g

Korianderpulverper 100g

Energi325 kcal

Protein12 g

Total fett15 g

Karbohydrat55 g

Kostfiber40 g

Kuminpulverper 100g

Energi375 kcal

Protein18 g

Total fett22 g

Karbohydrat44 g

Kostfiber11 g

Sukkerarter totalt2 g

Malt kanelper 100g

Energi247 kcal

Protein4 g

Total fett1.2 g

Karbohydrat81 g

Kostfiber53 g

Sukkerarter totalt2.2 g

Garam Masalaper 100g

Energi375 kcal

Protein12 g

Total fett15 g

Karbohydrat60 g

Kostfiber25 g

Sukkerarter totalt5 g

Saltper 100g

Aske100 g

Kremper 100g

Energi340 kcal

Protein2 g

Total fett36 g

Karbohydrat3 g

Sukkerarter totalt3 g

Sitronjuiceper 100g

Energi20 kcal

Protein0.1 g

Karbohydrat5 g

Sukkerarter totalt1 g

Vann94 g

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

Diettegenskaper og tagger