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Ingredients
US|METRIC
4 SERVINGS
- 700 grams fish (I used stingray)
- 2 cups eggplant (cut into 2-inch chunks)
- 2 tomatoes (quartered)
- 2 Tbsp. curry powder (fish)
- 2 Tbsp. minced garlic
- 1 1/2 onions (minced)
- 1 lemongrass (bruised)
- 1 cup coconut cream
- 2 cups water (or stock)
- 1 1/2 Tbsp. chicken (powder)
- 1/4 cup tamarind concentrate
- 2 tsp. sugar
- 1 dash fish sauce
- 1 sprig curry leaves (optional)
- 3 Tbsp. oil
- 2 eggplants (large, cut into 2-inch thick slices, with slits cut along the sides)
- 500 grams fish fillets (defrosted basa, cut into 3-inch pieces)
- 1 Tbsp. tapioca starch
- 1 Tbsp. chicken (powder)
- 1 tsp. sugar
- 1 tsp. pepper
- oil (for pan-frying)
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NutritionView More
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870Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories870Calories from Fat440 |
% DAILY VALUE |
Total Fat49g75% |
Saturated Fat22g110% |
Trans Fat |
Cholesterol170mg57% |
Sodium240mg10% |
Potassium2390mg68% |
Protein67g |
Calories from Fat440 |
% DAILY VALUE |
Total Carbohydrate46g15% |
Dietary Fiber14g56% |
Sugars15g |
Vitamin A20% |
Vitamin C40% |
Calcium15% |
Iron25% |
* 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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