Konkan cuisine is often hot and fiery, and coconut - whether as fresh grated, dried, coconut paste or made into coconut milk - is used liberally as it contrasts with and cools the heat of chillies. Salmon is a robust fish, which keeps its texture and works well with the spices in this dish, Machli Ghashi.
Per portion Energy 429kcal/1787kJ; Protein 35g; Carbohydrate 5g, of which sugars 5g; Fat 31g, of which saturates 84g; Cholesterol 84mg; Calcium 78mg; Fibre 0.1g; Sodium 686mg.
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