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Linefish Simmered In A Spiced Coconut Gravy

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $5.87 One serving costs about $5.87

$5.87 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,pescetarian,gluten free,dairy free,whole 30,pescatarian,ketogenic lunch,main course,main dish,dinner
spoonacular Score:80%

Spoonacular Score: 80%

 

Linefish Simmered In A Spiced Coconut Gravy is a main course that serves 4. One portion of this dish contains around 55g of protein, 46g of fat, and a total of 693 calories. For $5.87 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have powdered cumin, thumb-sized piece of ginger, cloves, and a few other ingredients on hand, you can make it. 2 people were impressed by this recipe. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. Overall, this recipe earns a solid spoonacular score of 48%. Try Chicken Simmered in Spiced Yogurt, Israeli Simmered Vegetables over Spiced Couscous, and Pork Chops Simmered in Spiced Tomato Sauce for similar recipes.

Ingredients

Servings:
4 cloves
4 cloves garlic
garlic
1
1  fresh thumb-sized piece of ginger
fresh thumb-sized piece of ginger
0.25 oz
0.25 oz red chilli powder
red chilli powder
0.25 oz
0.25 oz turmeric
turmeric
0.21 oz
0.21 oz salt
salt
1.06 oz
1.06 oz tamarind pulp
tamarind pulp
3.12 oz
3.12 oz vegetable oil
vegetable oil
0.03 oz
0.03 oz brown mustard seeds
brown mustard seeds
0.25 oz
0.25 oz fenugreek seeds
fenugreek seeds
2
2  whole cloves
whole cloves
3
3  white whole cardamom pods
white whole cardamom pods
1
1  thumb-length quill of cinnamon
thumb-length quill of cinnamon
2 large
2 large onions
onions
1.44 cups
1.44 cups coconut milk
coconut milk
0.34 oz
0.34 oz powdered cumin
powdered cumin
some
some black freshly milled pepper
black freshly milled pepper
1 handful
1 handful fresh cilantro
fresh cilantro
1 handful
1 handful fresh cilantro
fresh cilantro
2.21 lb
2.21 lb white fresh firm-fleshed fish fillets
white fresh firm-fleshed fish fillets
2.21 lb
2.21 lb white fresh kilograms
white fresh kilograms
4 cloves garlic
4 cloves
garlic
1  fresh thumb-sized piece of ginger
1
fresh thumb-sized piece of ginger
0.25 oz red chilli powder
0.25 oz
red chilli powder
0.25 oz turmeric
0.25 oz
turmeric
0.21 oz salt
0.21 oz
salt
1.06 oz tamarind pulp
1.06 oz
tamarind pulp
3.12 oz vegetable oil
3.12 oz
vegetable oil
0.03 oz brown mustard seeds
0.03 oz
brown mustard seeds
0.25 oz fenugreek seeds
0.25 oz
fenugreek seeds
2  whole cloves
2
whole cloves
3  white whole cardamom pods
3
white whole cardamom pods
1  thumb-length quill of cinnamon
1
thumb-length quill of cinnamon
2 large onions
2 large
onions
1.44 cups coconut milk
1.44 cups
coconut milk
0.34 oz powdered cumin
0.34 oz
powdered cumin
some black freshly milled pepper
some
black freshly milled pepper
1 handful fresh cilantro
1 handful
fresh cilantro
1 handful fresh cilantro
1 handful
fresh cilantro
2.21 lb white fresh firm-fleshed fish fillets
2.21 lb
white fresh firm-fleshed fish fillets
2.21 lb white fresh kilograms
2.21 lb
white fresh kilograms

Equipment

sauce pan
sauce pan
bowl
bowl
sauce pan
sauce pan
bowl
bowl


Instructions

Cut the fish into large chunks and place in a bowl. Add half the garlic and ginger (reserve the rest). Stir in the chilli powder, turmeric and salt, and toss well. Place in the fridge for 30 minutes. Soften the tamarind pulp in a cup of warm water for 20 minutes. Heat the oil in a large saucepan over a high flame. Add the mustard seeds, fenugreek, cloves, cardamom and cinnamon. Sizzle the spices in the hot oil until the mustard seeds pop. Add the onions and the reserved ginger and garlic. Fry briskly for 10 minutes, or until the onions are golden brown. Mash the softened tamarind pulp into its soaking water. Strain the liquid onto the onions and discard the pulp. Stir in the coconut cream and cumin. Simmer for 15 minutes. Tip the marinated fish cubes into the sauce and stir gently. Simmer gently until the fish is just cooked (about 7 minutes). Serve hot, with chopped fresh cilantro and Basmati rice.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.90
Ingredient
4 cloves garlic
1 fresh thumb-sized piece of ginger
7.5 milliliters red chilli powder
7.5 milliliters turmeric
30 grams tamarind pulp
100 mls vegetable oil
7.5 milliliters brown mustard seeds
7.5 milliliters fenugreek seeds
2 whole cloves
3 white whole cardamom pods
1 thumb-length quill of cinnamon
2 larges onions
340 mls coconut milk
10 milliliters powdered cumin
some black freshly milled pepper
1 handful fresh cilantro
1 handful fresh cilantro
1 kilogram white fresh firm-fleshed fish fillets
Price
$0.27
$0.04
$0.32
$0.39
$0.18
$0.37
$0.03
$0.08
$0.10
$0.34
$0.14
$0.66
$1.98
$0.66
$0.01
$0.13
$0.13
$17.76
$23.59

Nutritional Information

Quickview
693 Calories
54g Protein
46g Total Fat
21g Carbs
36% Health Score
Limit These
Calories
693k
35%

Fat
46g
71%

  Saturated Fat
20g
129%

Carbohydrates
21g
7%

  Sugar
6g
7%

Cholesterol
125mg
42%

Sodium
782mg
34%

Get Enough Of These
Protein
54g
109%

Selenium
106µg
152%

Manganese
1mg
91%

Vitamin B12
3µg
66%

Phosphorus
573mg
57%

Vitamin B3
11mg
55%

Vitamin K
55µg
53%

Vitamin D
7µg
52%

Iron
8mg
46%

Potassium
1287mg
37%

Magnesium
145mg
36%

Vitamin B6
0.67mg
33%

Vitamin E
3mg
26%

Copper
0.51mg
25%

Folate
91µg
23%

Fiber
4g
18%

Vitamin B1
0.23mg
15%

Vitamin B5
1mg
15%

Vitamin A
731IU
15%

Vitamin B2
0.24mg
14%

Zinc
1mg
13%

Calcium
122mg
12%

Vitamin C
9mg
11%

covered percent of daily need

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