Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard Oil | 1 tsp (5g) yellow | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Carp | not in our table | 0 |
| Catfish | 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 lb fish (preferably freshwater like carp or catfish with skin and bones cut into steaks 3/4 thick)
- 1 cup mustard oil
- 1-1.5 tbsp mustard paste
- 2 tbsps turmeric
- 5-6 hot peppers
- Juice of 1 lemon
- Salt to taste
Directions
Smear fish pieces with 1 tbsp turmeric and salt and set aside for a few minutes.
Heat mustard oil in a deep pan and fry fish lightly until golden yellow on both sides.
Dissolve mustard paste, remaining turmeric and salt in 1.5 cups hot water.
Slice hot peppers lengthwise and add to the mustard sauce.
Add a few drops of mustard oil to the sauce. Bring sauce to boil in a saucepan and add fish to it.
Simmer until fish is tender and sauce has thickened slightly.
Remove from heat, allow to cool, sprinkle lemon juice and serve with white rice.
Note 1: The mustard oil is quite essential as this is what gives the dish the tang.Also,it should be of good quality .
Note 2: The mustard paste is best prepared fresh by crushing 4-5 tbsps mustard seed with water but prepared mustard can be substituted.
Category:Indian Recipes
Category:Bengali
Category:Bengali Non-Vegetarian