Photo: Anna Pelzer
Parsee fish in banana leaf with egg and peanut salad
24 ingredients
1 hr + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
341
Calories
11g
Protein
7g
Fat
64g
Carbs
Counts 13 of 18 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Water | not in our table | 0 |
| Malt | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp salt
- ½ tsp ground turmeric
- 4 grey mullet
- 1 fresh coconutcoconut
- 2 large bunches fresh coriander
- 4-5 long green chillies
- 6-8 garlic
- 7.5cm/3in piece fresh ginger
- 1 heaped tsp cumin
- 1 tbsp caster sugar
- 1-2 limes
- 1 large bunch fresh mint
- 3-4 tbsp water, as necessary
- 4 banana
- 4 tbsp malt vinegar
- 5 free-range eggs
- 6 tbsp freshly grated coconutcoconut
- 1-2 large green chillies, trimmed, finely chopped
- 2 tbsp chopped fresh coriander
- 1 tbsp tamarindtamarind
- 3-4 tbsp chopped roasted peanuts
- 1 tbsp chopped shallots
- 2 tbsp chopped fresh tomatoes
- salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes