Sardine Curry

1. Heat oil and fry the fenugreek and cumin till fragrant.

2. Add onion, ginger, garlic and curry leaves.

3. Saute till onions are soft.

4. Add tamarind water, curry powder, salt and boil for about 10 minutes.

5. Add the rest of the ingredients and boil till the ladies fingers are cooked.

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Nutrient	Quantity
Total fats	328.2218 g
Protein	43.6482 g
Carbohydrates	24.0572 g
Energy	3231.6327 kCal
Fatty acids, total saturated 18:3 undifferentiated	4.3783 g
Water	1498.3558 g
Aspartic acid	0.3317 g
Calcium, Ca	445.473 mg
Lutein + zeaxanthin	18.208 g
Fiber, total dietary	4.2857 g
Carotene, beta	18.352 g
Niacin	2.6925 mg
Fatty acids, total saturated 18:4	9.8687 g
Vitamin A, RAE	61.455 g
Arginine	0.3553 g
Riboflavin	0.3821 mg
Fatty acids, total saturated 20:1	19.5334 g
Glutamic acid	0.6909 g
Sodium, Na	175.437 mg
Fatty acids, total saturated 16:1 undifferentiated	24.5492 g
Total lipid (fat)	328.2218 g
Manganese, Mn	0.5863 mg
Fructose	2.064 g
Proline	0.081 g
Fatty acids, total saturated 16:0	54.5839 g
Fatty acids, total saturated 8:0	0.0004 g
Sucrose	1.584 g
Choline, total	145.4867 mg
Sugars, total	7.0833 g
Serine	0.1098 g
Fatty acids, total saturated 10:0	0.0007 g
Fatty acids, total saturated 18:0	12.7654 g
Fatty acids, total saturated 20:4 undifferentiated	5.8327 g
Vitamin B-6	0.6582 mg
Selenium, Se	36.9143 g
Ash	4.3465 g
Vitamin D	1083.1064 IU
Fatty acids, total saturated 18:1 undifferentiated	48.588 g
Pantothenic acid	0.2984 mg
Phenylalanine	0.1104 g
Copper, Cu	0.7631 mg
Betaine	0.16 mg
Thiamin	0.3702 mg
Retinol	60 g
Methionine	0.0279 g
Iron, Fe	6.0612 mg
Carbohydrate, by difference	24.0572 g
Phosphorus, P	452.821 mg
Folate, total	63.829 g
Fatty acids, total saturated 20:5 n-3 (EPA)	33.1166 g
Fatty acids, total saturated 22:1 undifferentiated	18.2334 g
Alanine	0.093 g
Cholesterol	2416.2819 mg
Valine	0.1224 g
Fatty acids, total saturated 18:2 undifferentiated	6.764 g
Glycine	0.1209 g
Glucose (dextrose)	3.152 g
Fatty acids, total saturated 14:0	21.2989 g
Zinc, Zn	2.6597 mg
Isoleucine	0.1039 g
Fatty acids, total saturated 12:0	0.3387 g
Fatty acids, total polyunsaturated	104.4446 g
Leucine	0.1556 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	233.44 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	6.4607 g
Folate, DFE	63.829 g
Tryptophan	0.0475 g
Vitamin C, total ascorbic acid	17.0927 mg
Phytosterols	31.508 mg
Tyrosine	0.0641 g
Vitamin B-12	2 g
Vitamin K (phylloquinone)	1.2144 g
Fatty acids, total saturated	97.9517 g
Histidine	0.0659 g
Fatty acids, total monounsaturated	110.9042 g
Threonine	0.0926 g
Folate, food	63.829 g
Vitamin D (D2 + D3)	27.0777 g
Vitamin E (alpha-tocopherol)	1.1295 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	34.8298 g
Magnesium, Mg	100.783 mg
Lysine	0.1691 g
Potassium, K	844.688 mg
Cystine	0.0304 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Ginger	3	4.8	1.0662	0.045
Garlic	5 cloves	22.35	4.959	0.075
Onion	1	64	14.944	0.16
Tomato	4 halved	0	0	0
Water	5 cups	0	0	0
fenugreek seed	1 teaspoon	11.951	2.159	0.2372
Tamarind Juice	70	178	0	1
cumin	1 teaspoon	7.875	0.929	0.4677
sardine	1 can	2942.6567	0	326.2369
curry leaf	0	178	0	1
fish curry powder	5 tablespoons	178	0	1
lady finger banana	200 g	178	0	1