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Tandoori Fish Curry

Calories:

262

Protein:

22g

Fats:

3.3g

ingredients:

  • 1 small finely chopped onion
  • 5 cloves garlic finely chopped
  • 1 large potato sliced into thin chips 12 oz
  • 4 tbsp Tandoori Paste
  • 2 inches grated Ginger Root
  • 1- 28 oz. can Organic Diced Tomatoes
  • Organic Low Sodium Vegetable Broth
  • 1 cup spinach
  • fresh
  • 2 cup Tilapia fillet
  • 8 oz Sour Cream
  • reduced fat 2 tbsp
  • 1/2 cup chopped cilantro

duration:

40 min

serving size:

Serves 3

directions:

1. Combine onion and garlic in a hot pan and cook in cooking spray.

2. Add sliced potato and tandoori paste, ground ginger. Cook until potatoes are cooked through, adding vegetable broth as necessary to keep spices from burning. Add tomatoes and 1 cup water cooking to reduce tomatoes down to a sauce

3. Once sauce has formed stir in spinach,, cilantro & fish

4. Cook 4 minutes to cook fish thoroughly, remove from heat and stir in sour cream