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Ingredients
US|METRIC
6 SERVINGS
- 3 lb. bass fillets (skinned striped, may substitute any mild white-fleshed fish fillets)
- kosher salt
- 1/2 tsp. ground turmeric (plus more for the fish)
- 1 1/2 Tbsp. red chili powder (Kashmiri, plus more for the fish, see headnote)
- 1 lemon
- 5 tamarind (1- or 2-inch pieces Malabar, kodampuli; see headnote)
- 2 cups hot water (plus 2 cups tepid water)
- 1/3 cup coconut oil (or vegetable oil)
- fenugreek seed (see headnote)
- 8 curry leaves (see headnote)
- 5 cloves garlic (thinly sliced)
- 1 piece fresh ginger root (peeled, minced)
- 8 shallots (minced or thinly sliced, 1 cup)
- 2 Tbsp. ground coriander
- 1 green chili pepper (small Thai, slit lengthwise into strips and seeded, optional)
- 10 oz. coconut milk (regular)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat23g115% |
Trans Fat |
Cholesterol180mg60% |
Sodium340mg14% |
Potassium1320mg38% |
Protein47g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber3g12% |
Sugars2g |
Vitamin A50% |
Vitamin C80% |
Calcium15% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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