Adabi Kari Ikan (Fish Curry) Powder 250g

Fish Curry Powder

Code:
3111
Origin:
Malaysia
Brand:
Adabi
Weight:
250g
Packaging:
Packet
Availablility:
20

£1.85

Item not available online
Pay and collect instore at
Chuanglee - Lombard Wall
London SE7 7SJ

Ingredients

Chilli, Coriander, Fennel Seed, Turmeric, Spice



Allergy Advice:
For allergens, see ingredients in red bold

Nutrition

Serving Size : 250 g

 

 

 

Average Nutritional Value Per 100 g 250 g

Energy

 


1205 kJ

288 kcal


3012.5 kJ

720 kcal


Protein 10.5 g 26.3 g
Carbohydrate 47.4 g 119.3 g
of which sugars 0 g 0 g
Fat 6.1 g 15.3 g
of which saturates 0 g 0 g
Fibre 0 g 0 g
Sodium/Salt 0 g 0 g

Recipe

Fish CurryIngredients

 

 

 

2 1/2 - 3kg Fish
600ml/gm or 3 cups Cooking Oil
10cm Cinnamon
10 pieces Curry Leaf
8 pieces Onion (Slices)
10 pieces Garlic (Slices)
15gm (1 tablespoon) Mixes Spices
250gm (1 packet) Adabi Fish Curry Powder (Add 1 cup of water and mix into a paste)
10-15 pieces Shallots (pounded and add together with Fish Curry Powder)
2 1/2 cups(460ml) Coconut Milk
3 teaspoons Adabi Tamarind Paste (Mixed with 1 cup of water)
5 1/2 liters (28 cups) Water
Salt and Seasoning to taste

 

 

 

Cooking Method1. Heat the cooking oil in a wok.2. Saute the mixed spices with cinnamon, sliced garlic, onion and curry leaf until fragrant and turns into golden color.3. Add in Adabi Fish Curry Paste.(Cautions: Saute for 15-20 minutes on low heat until the paste thicken and the oil separates.)4. Add water (28 cups), tamarind juice and fish. Cook for 10-15 minutes on medium heat.5. Reduce the heat. Add in coconut milk and salt (up to taste). Cook for 25 minutes and the dish is ready to serve.

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