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    You are in: Home / Recipes / Pakistani Fish Curry Recipe
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    Pakistani Fish Curry

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 14, 2013

      This is an easy recipe, but the curry is quite mild, almost bland. Even taking another reviewer's advice and adding tomato, green chili and curry leaves, and doubling the amounts of garlic and ginger, it is still pretty mild. The flavor is nice, though, and I'm sure it will make a good dinner for me. I also added some vegetables - pre-cooked mushrooms and asparagus. Thank you for a recipe that I will use as the basis of many curry dishes in the future. I would like to add, that, other that what is noted here, I used the given amounts of ingredients for the sauce, but I used much less fish - only about 200 grams. On the other hand, the vegetables perhaps made up for the lack of volume. I did get two nice servings.

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    • on July 18, 2008

      This recipe is easy and delicious. When I grind the onions, I also grind a tomato with it. I add curry leaves to the fish also whole green chilli for flavor. The curry fresh curry leaves have an amazing flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 03, 2007

    • on February 29, 2004

      A very simple and easy receipe to make. I made it exactly as directed and it turned out wonderful.....thanks for such a simple receipe

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    Nutritional Facts for Pakistani Fish Curry

    Serving Size: 1 (124 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 240.8
     
    Calories from Fat 193
    80%
    Total Fat 21.5 g
    33%
    Saturated Fat 3.2 g
    16%
    Cholesterol 3.0 mg
    1%
    Sodium 60.4 mg
    2%
    Total Carbohydrate 9.7 g
    3%
    Dietary Fiber 1.6 g
    6%
    Sugars 5.7 g
    23%
    Protein 3.6 g
    7%

    The following items or measurements are not included:

    kingfish

    ginger-garlic paste

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