Sauteed Onaga With Creamy Curry Sauce Recipe

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Sauteed Onaga With Creamy Curry Sauce
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Ingredients:

Directions:

  1. To prepare the curry sauce:.
  2. In a saucepan, sweat garlic and ginger in butter.
  3. Add onion, celery and chili.
  4. Sweat.
  5. Add turmeric, curry powder, coriander and garam masala.
  6. Add clam juice, bring to a simmer.
  7. Add tomatoes.
  8. Reduce to a syrup, then add cream and bring to a boil.
  9. Season to taste, remove from heat when cooked.
  10. Add cilantro and lemon juice to finish.
  11. Set aside.
  12. To cook the onaga fish:.
  13. Cut into 4 8 ounce pieces.
  14. Season both sides of the fillets with salt and pepper.
  15. Preheat frying pan with olive oil and cook the fillets from 3-5 minutes.
  16. To finish the plate:.
  17. Preheat 4 dinner plates.
  18. Pour equal amounts of sauce on each plate.
  19. Place the fillet in the center of each plate.
  20. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 947.41 Kcal (3967 kJ)
Calories from fat 627.71 Kcal
% Daily Value*
Total Fat 69.75g 107%
Cholesterol 41.47mg 14%
Sodium 1167.01mg 49%
Potassium 1601.49mg 34%
Total Carbs 27.04g 9%
Sugars 3.97g 16%
Dietary Fiber 14.85g 59%
Protein 55.01g 110%
Vitamin C 8.2mg 14%
Iron 5.1mg 29%
Calcium 297.9mg 30%
Amount Per 100 g
Calories 233.28 Kcal (977 kJ)
Calories from fat 154.56 Kcal
% Daily Value*
Total Fat 17.17g 107%
Cholesterol 10.21mg 14%
Sodium 287.35mg 49%
Potassium 394.33mg 34%
Total Carbs 6.66g 9%
Sugars 0.98g 16%
Dietary Fiber 3.66g 59%
Protein 13.55g 110%
Vitamin C 2mg 14%
Iron 1.3mg 29%
Calcium 73.3mg 30%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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