Photo: Swathi Handique
Fried fish & tomato curry
11 ingredients
10 min + 25 min
Serves 4
openrecipes
Use a sustainable white fish like pollack in this southern Indian-style coconut and tomato curry with fresh coriander
Estimated Nutrition (whole recipe, rough)
1135
Calories
22g
Protein
42g
Fat
166g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp vegetable oil , plus 2 tsp
- 2 onions , thinly sliced
- 8 large vine tomatoes , roughly chopped
- 4 garlic cloves
- thumb-sized piece ginger , roughly chopped
- 3 tbsp Madras curry paste
- 165ml can coconut milk
- large handful coriander , finely chopped, plus extra sprigs to serve
- 500g pollack fillets, skinned
- 6 tbsp plain flour
- basmati rice , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes