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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (312g) Recipe makes 4 servings |
||
| Calories 156 | ||
| Calories from Fat 15 | (10%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.8g | 2% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 22mg | 0% | |
| Potassium 603mg | 17% | |
| Total Carbohydrate 34.5g | 11% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 13.0g | ||
| Protein 4.0g | 8% | |
Malaysian Portuguese-Eurasian Yellow Curry. TOO EASY
Recipe #77459 |
18 min |
3 min prep |
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SERVES 4
Ingredients
- 4 tablespoons white cumin
- 4 tablespoons fennel (sweet cumin)
- 1 tablespoon turmeric powder
- 8 big onions
- stingray or chicken (or Anything!)
- eggplant or cabbage or long beans (or all)
Directions
1
Blend all onions Fry the blended onions in oil till aroma Add in the spices, lower the fire.2
Fry till aroma.3
Add few cups of water.4
Add salt and sugar to taste Add meat and vegetables If you want to use lady's fingers, boil them till cook, then pour over with curry.5
Do not cook together.
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- Course > Main Dish > Curries
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