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pakistani

Karachi Style Spicy Fish with Tamarind and Cabbage Slaw

This pan-fried dish pairs white fish fillet with tamarind paste, green cabbage and garlic. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

73 g Protein
20 g Carbohydrates
31 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 339g white fish fillet (cod or tilapia) 339 kcal
  • 23g vegetable oil 203 kcal
  • 16g tamarind paste 14 kcal
  • 39g water 0 kcal
  • 13g garlic (minced) 19 kcal
  • 3g turmeric powder 9 kcal
  • 3g red chili powder 1 kcal
  • 4g salt 0 kcal
  • 183g green cabbage (thinly sliced) 46 kcal
  • 13g lemon juice 4 kcal
  • 3g cumin seeds (toasted, lightly crushed) 11 kcal

Cooking instructions

  1. tamarind pastewatergarlic (minced)turmeric powderred chili powdersalt
    Stir tamarind paste with water, turmeric, red chili powder, salt, and half the garlic to make a tangy slurry.
  2. white fish fillet (cod or tilapia)
    Rub fish with the slurry and rest 10 minutes.
  3. white fish fillet (cod or tilapia)vegetable oil
    Heat oil in a skillet on medium-high. Pan-fry fish 3-4 minutes per side until browned and just cooked; remove.
  4. tamarind pastegarlic (minced)
    In the same pan, add remaining garlic briefly, then pour in leftover tamarind mixture and simmer 1-2 minutes to thicken slightly.
  5. white fish fillet (cod or tilapia)green cabbage (thinly sliced)lemon juicecumin seeds (toasted
    Toss cabbage with lemon juice and cumin. Plate fish, spoon tangy pan sauce over, and serve with slaw.

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