Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | not in our table | 0 |
| Seed | 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
- =
- 6 pieces of fish
- 1 medium-sized onion
- 2 medium-sized tomatoes
- 2-3 pieces of dried tamarind (depending on how sour you like it)
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 5-6 dried curry leaves
- 2 tablespoons light cooking oil
- salt to taste
- =
Directions
Heat oil in a pan and add mustard seeds and curry leaves when oil is hot.
Add onions and fry till slightly brown.
Add finely chopped tomatoes and cook till they soften.
Add salt, turmeric and chili powder and fry till spices blend in.
Add 2 cups of water and bring to a slight boil. Add fish pieces and cover pan till fish cooks.
Put in the dried tamarind pieces and cover cook for another 10-15 minutes. Add more water depending on the consistency you want.
Remove from flame and serve with boiled rice and fresh cucumber slices.