Directions:
- Whatever fish is used, it can be cut into small cubes or slices before frying.
- Heat a little oil in a heavy frying-pan, and carefully brown the fish in it.
- Meanwhile, in another frying-pan, fry the chopped shallots (or onion) and garlic until tender.
- Stir in the chilli, ginger, turmeric, coriander, lemon grass, salam, salt and tamarind water.
- Let this mixture simmer for 10 minutes, then put in the fish.
- Cover, and simmer for another 10 minutes.
- Add the santen and cook for a further 5 minutes.
- Serve hot, garnished with very thin slices of cucumber and chopped mint.
- (Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking.) Incidentally, the same care can be made with prawns.
- There is no need to fry the prawns separately; but fry them in the mixture of onion, etcetera for a few minutes before you put in the tamarind water.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.08 Kcal (1692 kJ) | ||
| Calories from fat | 223.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.88g | 38% | |
|---|---|---|---|
| Cholesterol | 70.98mg | 24% | |
| Sodium | 114.53mg | 5% | |
| Potassium | 974.71mg | 21% | |
| Total Carbs | 14.88g | 5% | |
| Sugars | 8.18g | 33% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 31.95g | 64% | |
| Vitamin C | 14.9mg | 25% | |
| Iron | 3.9mg | 21% | |
| Calcium | 152.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 129.73 Kcal (543 kJ) | ||
| Calories from fat | 71.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.99g | 38% | |
|---|---|---|---|
| Cholesterol | 22.79mg | 24% | |
| Sodium | 36.77mg | 5% | |
| Potassium | 312.94mg | 21% | |
| Total Carbs | 4.78g | 5% | |
| Sugars | 2.63g | 33% | |
| Dietary Fiber | 0.87g | 11% | |
| Protein | 10.26g | 64% | |
| Vitamin C | 4.8mg | 25% | |
| Iron | 1.2mg | 21% | |
| Calcium | 48.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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