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Bangalore Fish Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44893.421
Energy (kCal)202947.0466
Carbohydrates (g)51.2496
Total fats (g)1247.8787
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut halibut into chunks and set aside. | 2. Slice shallot thinly. Gently fry shallot, garlic and ginger for 5 minutes, or untill the shallots are soft. | 3. Add chilli powder, tumeric, garam marsala and funugreek and cook for a further 2 minutes. | 4. Add coconut milk and heat till the coconut milk bubbles. | 5. Add halibut chunks, curry leaves and salt and pepper to taste. Cook over a low heat for 15 to 20 minutes. | 6. Mix cornflour with a little water and add to the dish to thicken. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    halibut fillet 500 201733.7909 0.0 44880.1018 1133.3359
    garlic paste 2 teaspoons 201733.7909 0.0 44880.1018 1133.3359
    ginger paste 2 teaspoons 201733.7909 0.0 44880.1018 1133.3359
    shallot 1 115.2 26.88 4.0 0.16
    canola oil 2 tablespoons 247.52 0.0 0.0 28.0
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    turmeric 1 teaspoon 9.36 2.0142 0.2904 0.0975
    garam masala 1 teaspoon 201733.7909 0.0 44880.1018 1133.3359
    fenugreek 1/2 teaspoon ground 5.9755 1.0795 0.4255 0.1186
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    salt - - - -
    pepper - - - -
    curry leaf 15 201733.7909 0.0 44880.1018 1133.3359
    cornflour 1 teaspoon 201733.7909 0.0 44880.1018 1133.3359

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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