Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Mustard Oil | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | 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
- River Fish - 1 kg
- Turmeric Powder - 1 tsp
- Kalonji Seeds - 2 tsp
- Salt - to taste
- Mustard Oil - 80 gms
- Tomato - 50 gms
- Green Chilli - 20 gms
- Red Chilli Powder - 1 tbsp
- Fresh Coriander Leaves - 25 gms
Directions
Cut the fish, preferably rohu, into darnes after descaling and apply salt and turmeric. Set aside.
Deep fry the fish till crisp and reserve.
Smoke oil and crackle kalonji seeds.
Make a paste of turmeric and red chilli in water and add to the pan. Cook for 5 minutes.
Add chopped tomato, slit green chillies and salt and simmer. Add fish pieces and simmer.
Serve hot garnished with fresh coriander leaves.
Category:Indian Recipes
Category:Bengali
Category:Bengali Non-Vegetarian