Low cal King Fish curry

nisha0612

I love fish and spicy food, being from Kerala, in the south of india. Though i have never lived there, coconut and the sea is in my blood lol.. This simple curry can be adapted to any meat except remove the tamarind - tamarind goes well only with the fish - trust me...

4 king fish steaks or similar fish with just a single bone in the middle
2 medium onions chopped
3 tomatoes chopped
1 tbl ginger garlic paste
1 tbl olive oil
1 tbl cumin powder
1 tbl coriander powder
1 tsp tamarind paste
1/2 tsp fenugreek powder
1 tsp cardamom
1 tsp mustard seeds
1 tsp turmeric powder
optional - for creamy finish add low fat coconut milk - 1 tin

Take a large pan, add the oil in, once the oil is nice and hot add in the mustard once the mustard has popped, add in the cardamom pods and fry for a couple of minutes. This first step is just to flavour the oil and prep it for the onions.

Tip in the onions and turmeric and fry until golden brown. Add in the ginger garlic paste and continue mixing in, reduce heat and add in the spices(cumin+coriander). fry this till they are nicely brown and cooked, you should be able to smell the spices now.

Add in the chopped tomatoes and fry further till most of the water has evaporated and it reaches a paste like consistency. Add in the tamarind.

Add in 1 cup of water, mix this in and once the water starts to boil, add in the fish. sprinkle in the fenugreek. Fish cooks fast, so should be done in 10 minutes. You can let this cook further if you want to reduce the amount of gravy.

Taste and add salt as required.

This works out for 4 people... cannot be more than 150 cals per serving... if you do add the coconut milk will be more...

radeema

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